Thai Summer Rolls

(Featured in Gale Gand's cookbook "Lunch!")

Photo credit: Zoe Shuttleworth via flickr Creative Commons
  • 1 cup Shredded roasted chicken
  • ½ Cucumber, cut into 3″ by 1/4″ sticks
  • ½ Carrot, peeled and grated
  • 1 cup Bibb lettuce leaves, torn
  • ½ cup Bean sprouts
  • ¼ cup Soy sauce
  • 2 tablespoons Sesame oil
  • Freshly squeezed juice of 2 limes
  • ¼ cup Honey
  • 4 Rice paper sheets
  • ¼ cup Fresh thai basil leaves
  • ¼ cup Fresh mint leaves
  1. In a bowl, toss together the chicken, cucumber, carrot, lettuce, and sprouts. In a small bowl, whisk together the soy sauce, sesame oil, lime juice, and honey. Pour the soy sauce mixture over the chicken mixture and toss to coat.
  2. Soak a clean dish towel with water and ring it out very well. Turn an 8 or 10 inch cake pan upside down and cover it with the towel. Fill a pie plate with warm water. Dip one of the rice paper sheets into the warm water, moving it around for about 30 seconds, until it becomes translucent. (Do not leave it soaking in the water or it will become too soggy.) Quickly place the rice paper on the towel-covered cake pan and use it immediately.
  3. Place one quarter of the chicken mixture along the front edge of the rice paper, top with a few basil and mint leaves, and roll the rice paper into a tight summer roll shape, tucking the ends in as you roll. Repeat with the remaining rice paper sheets and chicken mixture.
  4. Serve at room temperature, with thai red chili sauce (Sriracha) on the side for dipping. The summer rolls keep in an airtight container in the refrigerator for up to 2 days.

Servings: 4

Stay informed on the latest news

Sign up for WPR’s email newsletter.

This field is for validation purposes and should be left unchanged.

Guest author: More information and recipes from Gale Gand can be found here.

Nutrition Information

Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
The following ingredients were not linked to the ingredient database and were not included in the nutrition information:
Rice paper sheets
Amount Per Serving
Calories 209.34
Calories From Fat (40%) 82.71
Calories From Protein (21%) 43.52
Calories From Carbs (40%) 83.11
Calories From Alcohol (0%) 0.00
% Daily Value
Total Fat 9.31g 14%
Saturated Fat 1.63g 8%
Monounsaturated Fat 3.59g
Polyunsaturated Fat 3.43g
Trans Fatty Acids 0.00g
Cholesterol 26.25mg 9%
Sodium 567.44mg 24%
Potassium 278.24mg 8%
Carbohydrates 22.75g 8%
Dietary Fiber 1.52g 6%
Sugar 19.38g
Sugar Alcohols 0.00g
Net Carbohydrates 21.23g
Protein 10.70g 21%
Vitamin A 1792.86IU 36%
Vitamin C 7.40mg 12%
Calcium 33.29mg 3%
Iron 1.44mg 8%
Vitamin E 0.22IU 2%
Thiamin 0.07mg 5%
Riboflavin 0.13mg 7%
Niacin 3.64mg 18%
Vitamin B6 0.24mg 12%
Folate 33.49µg 8%
Vitamin B12 0.10µg 2%
Pantothenic Acid 0.61mg 6%
Phosphorus 112.14mg 11%
Magnesium 26.92mg 7%
Zinc 0.85mg 6%
Copper 0.12mg 6%
Manganese 0.24mg 12%
Selenium 9.15µg 13%
Alcohol 0.00g
Caffeine 0.00mg
Water 116.31g

Related Stories