Chicken Summer Rolls
"These vibrant summer rolls filled with ground chicken and served with hoisin sauce offer a refreshing and airy bite, showcasing a delightful mix of textures and flavors."
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Ingredients
- olive oil spray
- 3 tablespoons fresh lime juice
- 1 tablespoon sambal oelek
- 1/4 cup minced fresh mint leaves
- 2 cups cabbage and carrot slaw mix
- 8 8-inch round rice paper sheets
- 16 fresh basil leaves
- 1/4 cup Hoisin sauce
- 1 small shallot
- 1 pound 93% lean ground chicken
- 3 tablespoons soy sauce or gluten-free Tamari
Instructions
- 1
Begin by preheating a large skillet on high heat. Once it reaches the desired temperature, lightly coat it with cooking spray, then introduce the ground chicken. Cook for 5 to 6 minutes, using a spatula to break it apart, until it is no longer pink in color.
- 2
Next, incorporate the shallots into the skillet and continue cooking for an additional 2 to 3 minutes, allowing them to become tender.
- 3
Stir in the soy sauce, lime juice, and sambal oelek, cooking for 1 minute to meld the flavors.
- 4
Remove the skillet from the heat and gently fold in the fresh mint.
- 5
In a large, shallow dish, pour in hot water to achieve a depth of 1 inch.
- 6
Submerge one rice paper sheet in the water; let it soak for 30 seconds or until it becomes pliable. Carefully transfer the softened sheet to a clean, flat surface.
- 7
On the top third of the rice paper, place 2 basil leaves. In the bottom third, add 1/3 cup of the chicken mixture, finishing with 1/4 cup of slaw on top.
- 8
Fold the sides of the rice paper over the filling and starting from the filled edge, roll it up tightly like a jelly roll. Firmly press the seam to seal it. Set the completed roll seam-side down on a serving platter, covering it to prevent drying.
- 9
Continue this process with the remaining rice paper sheets, basil, cabbage, and chicken mixture.
- 10
In a small bowl, combine water and hoisin sauce. Serve the rolls alongside the hoisin dipping sauce for a delightful accompaniment.