Summer Rolls
June 11, 2022
These fresh spring rolls are packed with summery veggies and made easy with Lunds & Byerlys Rotisserie Chicken. Don’t miss out on 6 Buck Cluck Fridays, where you can get our rotisserie chicken for just $6!
YIELD
16
PREP TIME
45 min
Ingredients
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½(3 ¾-ounce) package cellophane noodles
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16spring roll wrappers
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1large head Boston lettuce, leaves separated
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¾cup coarsely grated carrot
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¾cup finely julienned English cucumber
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2cups shredded Lunds & Byerlys Classic Rotisserie Chicken
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½cup coarsely chopped fresh cilantro
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½cup thinly sliced green onion
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⅓cup finely julienned radish
Asian Dipping Sauce:
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½cup rice wine vinegar
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½cup sugar
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2tablespoons oyster sauce
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2teaspoons soy sauce
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1teaspoon minced garlic
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1teaspoon sesame oil
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¼teaspoon crushed red pepper flakes
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1green onion, thinly sliced
Directions
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1
Soak cellophane noodles in hot water for 15 minutes; drain well and snip into 2-inch lengths. Keep covered with moist paper towel until ready to use.
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2
Dip one spring roll wrapper in warm water (about 5 seconds); remove and arrange between 2 moist paper towels. Repeat with remaining wrappers. Do not stack.
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3
Remove top towel from one wrapper. Arrange lettuce leaf on the bottom two-thirds of wrapper, leaving 1 inch on sides. Evenly divide and layer carrot, cucumber, chicken and noodles; top with cilantro, onion and radish.
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4
Starting with wrapper edge closest to you, fold edge up about 2 inches. Fold each end just to cover filling, then continue to roll. Repeat with remaining ingredients.
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5
Arrange in a 9×13-inch baking pan. Cover with moist paper towel and plastic wrap; serve immediately or refrigerate up to 3 hours.
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6
To serve: Bring rolls to room temperature (no longer than 1 hour). Cut in half diagonally; serve with Asian Dipping Sauce.
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7
For the Asian Dipping Sauce: Add all ingredients to a medium bowl; whisk to combine. Serve immediately.