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Summer Rolls (aka Rice Rolls)

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Thai-style rolls of rice paper wrapped around chicken, shrimp, herbs, vermicelli and veggies, with a sweet and savory dipping sauce

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Rate this recipe 4.1/5 (7 Votes)
Summer Rolls (aka Rice Rolls) 1 Picture

Ingredients

  • Rolls:
  • shrimp
  • chicken breast
  • coconut milk
  • kaffir lime leaves
  • rice vermicelli, cooked
  • mint
  • cilantro
  • Thai basil
  • green onion, sliced thinly
  • cucumber, julienned
  • carrots, julienned
  • lettuce, shredded
  • Serrano peppers, thinly sliced
  • rice paper
  • Sauce:
  • 1/4 c sweet chili sauce
  • 2 tsp. cilantro, chopped
  • juice of 1 lime
  • 1/2 tsp. fish sauce
  • 1 tsp. oyster sauce
  • 1/2 tsp. Sriracha (a bit more if you like it spicier)

Details

Preparation

Step 1

Poach chicken in coconut milk with a few kaffir lime leaves until cooked. Let cool and slice thinly. Poach shrimp in water seasoned with salt and chili flakes. Let cool and slice in half.
Soak rice paper in hot water in a frying pan until soft. Place on a paper towel. Arrange 4 shrimp (depending on size of shrimp) cut side up just above the centre of the wrapper. Leave one inch on each side of the wrapper. Add chicken slices on shrimp. Place a scant 1/4 cup of vermicelli on one side of the shrimp. Add 2 pieces of mint, Thai basil, cilantro and Serrano peppers on top of the chicken. Place 4 pieces of carrot, cucumber and a few green onion pieces beside the chicken (opposite side of where the vermicelli is). Roll the lettuce like a cigar and place on the noodles. Fold the ends of the rice paper in and roll up. Place seam side down in a dish on a damp paper towel.

Combine all sauce ingredients and use as a dip for the rolls.

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