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.

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Recipe Summary test

prep:
40 mins
additional:
30 mins
total:
70 mins
Servings:
3
Yield:
6 rolls
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
For the Chicken Salad:
For the Rolls:
For the Optional Dipping Sauce:

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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

  • Serve summer rolls with dipping sauce on the side.

Chef's Notes:

I usually used leftover roast chicken but poached chicken works well too. Use this chicken salad recipe or substitute your favorite.

You can use 6 large wrappers instead of 12 small ones.

If making ahead, place on a plate or tray lined with barely damp, extremely well-squeezed out paper towels, and cover with plastic wrap. Finished rolls are very sticky, so make sure if storing in fridge each one is separated with plastic wrap, or a piece of barely damp paper towel. They'll keep this way overnight in the refrigerator.

Nutrition Facts

648 calories; protein 24.7g; carbohydrates 18.9g; fat 55g; cholesterol 73mg; sodium 317.1mg. Full Nutrition
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Reviews

Rating: 5 stars
07/30/2021
I just made these! They turned out really amazing. Don't skip the dip it makes everything taste a lot better! Read More
Rating: 4 stars
08/26/2021
I made this as directed, and found it to be a good light lunch on a hot summer day. The rice paper took a little practice getting use to using, but it quickly became a "picture worthy" dish. Suitable for lunch, a light dinner or an appetizer. Read More
Rating: 2 stars
08/03/2021
Salad was tasty. Rice paper terrible. First neither chef John nor manufacturer cautioned to moisten one paper at a time. They stick together. Rice paper is rubbery. Terrible means of making a wrap. I used pita pockets for rest of salad. Best choice. Also added some feta cheese. Read More
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