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Lemon Grass and Chicken Summer Rolls

SUBMITTED BY: Mister Umpire Supporting Member (Click to learn more about Supporting Membership)

"These are like little bundles of delicious chicken salad wrapped in rice paper. They are deliciously perfect for warm weather treats."
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RECIPE RATING:
This recipe has been rated 3 times with an average star rating of 5.0
Read Reviews (3)
PREP TIME  1 Hr
COOK TIME  20 Min
READY IN  3 Hrs 20 Min
Original recipe yield 16 rolls

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 2 pounds skinless, boneless chicken breast
  • 2 tablespoons minced fresh ginger root
  • 2 tablespoons minced fresh jalapeno chile
  • 1/2 cup peeled and thinly-julienned seedless cucumber
  • 1/4 cup minced fresh Thai basil leaves
  • 1/4 cup minced fresh mint leaves
  • 1/4 cup minced fresh cilantro
  • 1 1/2 tablespoons minced lemon grass
  • 1/2 cup ground peanuts
  • 1/4 cup fish sauce
  • 3 tablespoons lime juice
  • 2 teaspoons white sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon peanut oil
  • 16 rice paper wrappers
  • 16 leaves red leaf lettuce

What to Drink?
Wine Riesling

DIRECTIONS

  1. 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.
  2. 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.
  3. 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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 5 star rating.
Reviewed on Sep. 7, 2008 by Eblueiz11 
These were well worth the effort. I added extra basil, cilantro, lemongrass, and crushed red... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 5 star rating.
Reviewed on Oct. 18, 2008 by angela 
I loved this. It's very similar to a deli product I order at a local asian market. Tasty &... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 5 star rating.
Reviewed on Mar. 9, 2009 by HYGEIA 
This was my first attempt at making a summer roll and they turned out wonderful. I followed... MORE


 
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Recipe Submitter:

Supporting Member (Click to learn more about Supporting Membership)
Photo by Mister Umpire

Cooking Level: Intermediate

Home Town: Owosso, Michigan, USA
Living In: Seattle, Washington, USA

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Nutritional Information
Lemon Grass and Chicken Summer Rolls

Servings Per Recipe: 16

Amount Per Serving

Calories: 137

  • Total Fat: 6.9g
  • Cholesterol: 28mg
  • Sodium: 301mg
  • Total Carbs: 6.5g
  •     Dietary Fiber: 0.7g
  • Protein: 12.3g

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