Asian Chicken Summer Rolls

This quick summer rolls are perfect for lunchtime! You can serve the filling chilled or microwaved, so they're great for banishing sad desk lunches.

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  • Makes: 4 servings
  • Serving Size: 2 wraps
  • Start to Finish: 20 mins

Asian Chicken Summer Rolls

Directions

  1. Trim off and discard root ends of green onions. Cut off and slice green tops and set aside. In a food processor combine white parts of the green onions, the chicken breast, sweet pepper, 1 tablespoon of the vinegar, the oil, black pepper, hoisin sauce, and, if desired, crushed red pepper. Cover and pulse with several on-off turns until chicken mixture is finely chopped. Transfer to a medium bowl. Add cabbage and toss to combine. Divide chicken mixture into four individual containers; chill.
  2. For the dipping sauce, in a small bowl combine sliced green onion tops, the remaining 2 tablespoons vinegar, the water, and soy sauce. Divide among 4 small containers. Soak rice paper sheets in a shallow plate full of water for 5 to 10 seconds to soften. Place half of the filling from one container on 1 sheet of rice paper, and roll. Makes 4 servings.

From the Test Kitchen

To tote:

Pack chicken mixture, lettuce, and dipping sauce separately in insulated container with ice packs. To serve, cover bowl of chicken mixture with vented plastic wrap. Microwave on 100% power (high) for 45 to 60 seconds or until heated through, stirring once halfway through cooking. Spoon a rounded 2 tablespoons of the chicken mixture on each lettuce leaf. Roll up and, if desired, cut in half. Serve with dipping sauce.

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