Green Curry Chicken Summer Rolls

Name: Green Curry Chicken Summer Rolls
Prep time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 1/2 cup coconut milk (from 13.66-oz can) (not cream of coconut); 2 tablespoons Thai green curry paste; 1 tablespoon vegetable oil; 1 clove garlic, finely chopped; 1/2 teaspoon sugar; 1/2 teaspoon fresh lime juice; 2 cups shredded deli rotisserie chicken; 1 large carrot, peeled and coarsely grated (about 1 cup); 3 tablespoons rice wine vinegar; 2 teaspoons sugar; 12 (8 1/2-inch round) rice paper wrappers (from 12-oz package); 12 small leaves Bibb or butter lettuce; 1/2 medium cucumber, peeled and cut into 1-inch matchstick-sized pieces (about 1 cup); 3 green onions, thinly sliced (about 1/2 cup); 1/2 cup packed fresh basil leaves

Save Recipe

Prep 50 min
Total 50 min
Servings 6

Save
Print
Pinterest
Facebook
Email

Ready to make?

Save
Share
Keep Screen On

If you can whisk and roll, you can make these summer rolls! They’re ultra-fresh, incredibly easy, and yet they taste like they require major effort (spoiler alert: they don’t).

by: Tablespoon Kitchens

Updated May 11, 2017

Ingredients

Dipping Sauce

1/2 cup coconut milk (from 13.66-oz can) (not cream of coconut)
2 tablespoons Thai green curry paste
1 tablespoon vegetable oil
1 clove garlic, finely chopped
1/2 teaspoon sugar
1/2 teaspoon fresh lime juice

Summer Rolls

2 cups shredded deli rotisserie chicken
1 large carrot, peeled and coarsely grated (about 1 cup)
3 tablespoons rice wine vinegar
2 teaspoons sugar
12 (8 1/2-inch round) rice paper wrappers (from 12-oz package)
12 small leaves Bibb or butter lettuce
1/2 medium cucumber, peeled and cut into 1-inch matchstick-sized pieces (about 1 cup)
3 green onions, thinly sliced (about 1/2 cup)
1/2 cup packed fresh basil leaves

Steps

1

In small bowl, beat Dipping Sauce ingredients with whisk until well combined and smooth.
2

In separate small bowl, toss chicken with 1/4 cup dipping sauce. In another small bowl, stir grated carrot, rice wine vinegar and 2 teaspoons sugar.
3

Fill 10-inch pie plate with warm water. Stack 2 rice paper wrappers, and gently place in water 15 to 20 seconds or until pliable but not completely softened. Place stacked wrappers on clean cutting board; pat dry with paper towel.
4

Place 2 lettuce leaves in centers of wrappers, leaving 1-inch border along edges. Top each with 1/3 cup chicken mixture, 2 heaping tablespoons drained carrot mixture, 2 heaping tablespoons cucumber, slightly less than 1 tablespoon green onion and 1 large or 2 small basil leaves. Roll up wrappers over fillings, stopping after first turn to tuck in sides. Continue to roll up, tucking in sides. Place seam side down on serving plate. Repeat with remaining wrappers.
5

Serve immediately with remaining dipping sauce, or cover and refrigerate up to 2 hours. To serve, cut each roll in half diagonally. Stir sauce before serving.

Expert Tips

tip 1
Swap deli rotisserie chicken for shredded cooked boneless skinless chicken breast, if desired.
tip 2
Stacking two rice paper wrappers helps keep these rolls sturdy and keeps the filling from leaking out of any minor tears in the wrappers.

Nutrition Information

260 Calories, 10g Total Fat, 15g Protein, 27g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 260

Calories from Fat: 90

Total Fat: 10g; 16%

Saturated Fat: 5g; 25%

Trans Fat: 0g

Cholesterol: 40mg; 13%

Sodium: 420mg; 17%

Potassium: 310mg; 9%

Total Carbohydrate: 27g; 9%

Dietary Fiber: 1g; 7%

Sugars: 4g

Protein: 15g

% Daily Value*:

Vitamin A: 50%; 50%

Vitamin C: 15%; 15%

Calcium: 4%; 4%

Iron: 8%; 8%

Exchanges:

0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.