Rating: 4.5 stars 4.6
26 Ratings
  • 5 star values: 20
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary

prep:
1 hr
cook:
20 mins
additional:
2 hrs
total:
3 hrs 20 mins
Servings:
16
Yield:
16 rolls
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

137 calories; protein 12.4g; carbohydrates 6.5g; fat 6.9g; cholesterol 28.5mg; sodium 300.9mg. Full Nutrition
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