Lemon Grass and Chicken Summer Rolls

These are like little bundles of delicious chicken salad wrapped in rice paper. They are deliciously perfect for warm weather treats.

• Preparation Time: 60 mins
• Cooking Time: 20 mins
• Total Time: 1 hr 20 mins
• Calories: 137 Calories

Ingredients

• 2 teaspoons white sugar
• 2 tablespoons minced fresh ginger root
• 1 tablespoon sesame oil
• ½ cup ground peanuts
• ¼ cup fish sauce
• ¼ cup minced fresh mint leaves
• 1 tablespoon peanut oil
• 3 tablespoons lime juice
• ¼ cup minced fresh cilantro
• 2 pounds skinless, boneless chicken breast
• 2 tablespoons minced fresh jalapeno chile
• ½ cup peeled and thinly-julienned seedless cucumber
• ¼ cup minced fresh Thai basil leaves
• 1 ½ tablespoons minced lemon grass
• 16 rice paper wrappers
• 16 leaves red leaf lettuce

Recipe Instructions

Step 1

Bring a large pot of lightly-salted water to a boil. Season the chicken with salt and cook in the boiling water until no longer pink in the center, 7 to 10 minutes. Transfer to a large platter and allow to cool completely in refrigerator. Shred into small pieces once cooled.

Step 2

Combine the shredded chicken, ginger, jalapeno pepper, cucumber, basil, mint, cilantro, lemon grass, and peanuts in a large mixing bowl; toss until evenly distributed. Whisk together the fish sauce, lime juice, sugar, sesame oil, and peanut oil in a small bowl; add to the chicken mixture and mix with your hands until evenly coated.

Step 3

Fill a shallow pan with hot water. Dip the rice paper wrappers in the hot water until soft one at a time. Spread the rice paper onto a clean, flat surface. Place 1 leaf of lettuce into the center of a sheet of rice paper; spread about 1/3 cup of the chicken mixture onto the lettuce leaf. Fold the bottom end of the rice paper over the top of the mixture and then roll into a cylinder. Repeat until all ingredients are used. Cut into halves to serve.