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
- cooked chicken: 0.5 pound (shredded)
- red onion: 2 Tbsp (minced)
- celery: 0.25 cup (thinly sliced)
- salt and freshly ground black pepper: (to taste)
- pinch cayenne pepper: 1 piece (to taste)
- smoked paprika: 0.25 tsp
- ground cumin: 0.125 tsp
- mayonnaise: 0.25 cup
- rice paper sheets: 6 piece
- slices ripe avocado: 12 piece
- red bell pepper strips: 0.5 cup (thinly sliced)
- medium English cucumber: 0.5 piece (cut into strips)
- carrot: 0.5 cup (julienned)
- hearts of romaine lettuce: 2 cups (chopped)
- mayonnaise: 0.33333 cup
- lemon juice: 1 Tbsp
- fresh tarragon: 2 tsp (chopped)
- finely sliced fresh basil: 2 tsp
- clove garlic: 1 piece (crushed)
- salt and freshly ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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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.
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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.
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Mix mayonnaise, lemon juice, tarragon, basil, garlic, salt, and pepper together for dipping sauce.
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Serve summer rolls with dipping sauce on the side. Unknown
