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I loooove crunchy Chinese chicken salad and I love Vietnamese summer rolls, so I combined them into a beautiful Frankenstein of a dish. Refreshing and light, these rice paper-wrapped rolls are a healthier alternative to a sandwich or wrap, but they don't skimp on the flavor. Just like the salad from my first book, they're loaded with crunchy vegetables, thinly sliced chicken, and crispy wonton strips, but the summer roll version is served with a tangy, peanutty dipping sauce. Pack a bunch of them on a picnic, serve as a snack or app, or even eat them for a full meal because they're super filling.
⅓ cup peanut or vegetable oil
¼ cup rice vinegar (not seasoned)
1½ tablespoons spicy mustard
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon Sriracha
2 teaspoons sesame oil
2 teaspoons finely minced garlic
½ teaspoon fine sea salt
6 ounces cooked skinless chicken breast, shredded (1 cup)
1 cup shredded crunchy lettuce, such as romaine or iceberg
1 cup shredded red cabbage
1 cup shredded carrots
1 cup picked cilantro leaves
½ cup thinly sliced red onion
2 tablespoons toasted sesame seeds
8 (8-inch) round rice paper wrappers
½ cup crunchy restaurant-style wonton strips or noodles
Most of life’s questions can be answered with crispy shallots.
A vegetarian version of Pad Krapow that can really be made with any veggie.
A vibrant, flavorful dish for any meal.
An oldie but goodie!
