“Cure for hot summer days when you don’t want to turn on the stove or oven. Or stand in front of a hot grill.” Seemed like too long of a recipe title. 🙂
While I did poach some chicken for ours, you could just use precooked shrimp if you don’t want to do any cooking for them. But we adored this chicken and all of the flavor that really boosted these otherwise pretty mellow tasting summer rolls. You can use as many or as little ingredients from the list as you like, I let everyone pick what they wanted in theirs, kind of like taco night.
These will keep covered in the fridge for a couple days as well, so they are a nice hot day lunch option.
Serve with sweet chili sauce, or your favorite Asian dipping sauce, like peanut sauce, terriyaki, or my favorite, this honey ginger dipping sauce.
SUMMER ROLLS WITH LEMON GINGER POACHED CHICKEN
carrots, cut in small matchsticks
celery, cut in small matchsticks
green onions, quartered lengthwise
bean sprouts, trim roots if desired
cucumber, seeded and cut in small matchsticks
cilantro, whole leaves
basil, cut in chiffonade
lettuce or napa cabbage, shredded
chicken, cooked and sliced or shredded
shrimp, cooked and whole or butterflied
avocado, sliced
rice vermicelli, cooked
Rice paper wrappers
Get all your ingredients ready, then fill a bowl with warm water (big enough to fit a rice paper).
Dip rice paper in water for about 5 seconds, or until pliable.
Lay rice paper on a plate or work surface.
First, lay out shrimp or chicken in the middle, leaving a 1 1/2 to 2″ border on top and bottom.
next, layer on vegetables…
then lettuce if using, then noodles if using.
To fold, fold one side in over the filling.
Then fold the top and bottom in.
Snugly roll up, making a tight roll.
For Lemon Ginger Poached Chicken:
2 to 3 chicken breasts (1-1 1/2 lbs) with or without bones/skins
4 cloves garlic, smashed
3″ piece fresh ginger, peeled and sliced
1 tsp salt
1 T black peppercorns
2 halved lemons
Place everything in a pot and cover with water. Bring to a boil over medium heat, then cover and reduce to a simmer. Simmer until cooked through, about 20-30 minutes.
Let cool slightly before shredding or slicing. (If you used bone-in, skin-on chicken then remove bone/skin before cutting up).
Summer Rolls with Lemon Ginger Poached Chicken
Ingredients
- carrots, cut in small matchsticks
- celery, cut in small matchsticks
- green onions, quartered lengthwise
- bean sprouts, trim roots if desired
- cucumber, seeded and cut in small matchsticks
- cilantro, whole leaves
- basil, cut in chiffonade
- lettuce or napa cabbage, shredded
- chicken, cooked and sliced or shredded
- shrimp, cooked and whole or butterflied
- avocado, sliced
- rice vermicelli, cooked
- Rice paper wrappers
For Lemon Ginger Poached Chicken:
- 2 to 3 chicken breasts (1-1 1/2 lbs) with or without bones/skins
- 4 cloves garlic, smashed
- 3" piece fresh ginger, peeled and sliced
- 1 tsp salt
- 1 T black peppercorns
- 2 halved lemons
Instructions
- Get all your ingredients ready, then fill a bowl with warm water (big enough to fit a rice paper).
- Dip rice paper in water for about 5 seconds, or until pliable.
- Lay rice paper on a plate or work surface.
- First, lay out shrimp or chicken in the middle, leaving a 1 1/2 to 2" border on top and bottom.
- next, layer on vegetables...
- then lettuce if using, then noodles if using.
- To fold, fold one side in over the filling.
- Then fold the top and bottom in.
- Snugly roll up, making a tight roll.
Make the Lemon Ginger Poached Chicken:
- Place everything in a pot and cover with water. Bring to a boil over medium heat, then cover and reduce to a simmer. Simmer until cooked through, about 20-30 minutes.
- Let cool slightly before shredding or slicing. (If you used bone-in, skin-on chicken then remove bone/skin before cutting up).
