Chicken Salad Summer Rolls

Chicken Salad Summer Rolls

from allrecipes.com
70 min
3 servings

I love chicken salad sandwiches but every once in a while for a change of pace will do this gluten-free, low-carb summer roll version, which is as fun to make as it is to eat! 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. So addicting! This is a great summertime culinary project for kids.

Ingredients

  • ½ pound shredded cooked chicken
  • 2 tablespoons minced red onion
  • ¼ cup thinly sliced celery
  • salt and freshly ground black pepper to taste
  • 1 pinch cayenne pepper, or to taste
  • ¼ teaspoon smoked paprika
  • ⅛ teaspoon ground cumin
  • ¼ cup mayonnaise
  • 6 small rice paper sheets
  • 12 slices ripe avocado
  • ½ cup thinly sliced red bell pepper strips
  • ½ medium English cucumber, cut into strips
  • ½ cup julienned carrot
  • 2 cups chopped hearts of romaine lettuce
  • ⅓ cup mayonnaise
  • 1 tablespoon lemon juice
  • 2 teaspoons chopped fresh tarragon
  • 2 teaspoons finely sliced fresh basil
  • 1 clove garlic, crushed
  • salt and freshly ground black pepper to taste

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 4

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

  5. 5

    Serve summer rolls with dipping sauce on the side.