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.

Asian Chicken Summer Rolls
Total Time:
20 mins


  • 3 green onions

  • ½ 6 ounce package refrigerated cooked chicken breast strips

  • ½ of a medium green sweet pepper, seeded and cut up

  • 3 tablespoon rice vinegar

  • 1 teaspoon sesame oil or olive oil

  • ¼ - ½ teaspoon black pepper

  • 1 tablespoon hoisin sauce

  • ¼ teaspoon crushed red pepper (optional)

  • 1 cup shredded cabbage

  • 2 tablespoon water

  • 2 tablespoon reduced-sodium soy sauce

  • 8 sheets of rice paper


  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.

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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