Chicken Salad Summer Rolls

A basic chicken salad made with leftover chicken is wrapped with crunchy, colorful vegetables inside a flexible rice wrapper and then served alongside a delicious herb aioli.

• Preparation Time: 40 mins
• Total Time: 40 mins
• Calories: 648 Calories

Ingredients

• 1 tablespoon lemon juice
• salt and freshly ground black pepper to taste
• 2 teaspoons chopped fresh tarragon
• 1 clove garlic, crushed
• 1 pinch cayenne pepper, or to taste
• 2 tablespoons minced red onion
• 6 small rice paper sheets
• 12 slices ripe avocado
• 2 cups chopped hearts of romaine lettuce
• 2 teaspoons finely sliced fresh basil
• 0.33333334326744 cup mayonnaise
• 0.25 cup mayonnaise
• 0.125 teaspoon ground cumin
• 0.25 teaspoon smoked paprika
• 0.5 pound shredded cooked chicken
• 0.25 cup thinly sliced celery
• 0.5 cup julienned carrot
• 0.5 cup thinly sliced red bell pepper strips
• 0.5 medium English cucumber, cut into strips

Recipe Instructions

Step 1

Mix chicken, red onion, celery, salt, black pepper, cayenne pepper, smoked paprika, cumin, and mayonnaise until well blended. Cover and refrigerate until thoroughly chilled, at least 30 minutes.

Step 2

Working one at a time, dip a rice paper into cold water and let soak just until it starts to become flexible. Shake off most of the excess water and lay on a work surface. Place 2 slices of avocado in the center of the wrapper, about 1 inch in from the edge closest to you. Layer with bell pepper, cucumber, and carrot, spread about 1/4 cup chicken salad over top, and cover with lettuce.

Step 3

Grab the end of the wrapper closest to you and roll it up, gently stretching the flexible rice paper while tucking in the sides. Wet a second wrapper and wrap it around the first. Wrap the summer roll in barely damp paper towels and cover with plastic while you make the remaining 5 rolls.

Step 4

Mix mayonnaise, lemon juice, tarragon, basil, garlic, salt, and pepper together for dipping sauce.

Step 5

Serve summer rolls with dipping sauce on the side.