“These were divine! Made them for a girls picnic and they were definitely a favourite.” ~ Astrid
Summer rolls are one of the best things about summer! They’re also the ONLY thing I like about the soaring temperatures…these translucent little rolls are cooling, crunchy, and just perfect when everything and everyone is wilted and Chicken Salad Summer Rolls are the very definition of refreshing. We LOVED these!!
Recipe development can be a rough road…things don’t always turn out as you planned, and sometimes it can take lots of trial and error to get it right. But from the moment the lightbulb went off in my head about making chicken salad summer rolls I knew I had a winner. I could taste them even before I started assembling the ingredients. What I especially love is that, while summer rolls are usually served as an appetizer, the chicken salad turns them into a light satisfying meal.
I had my first summer roll in a Vietnamese restaurant about 10 years ago, it was a sweltering day, the restaurant didn’t have air conditioning, and when the plate of summer rolls appeared at the table it was such a revelation… the rice wrapped bundles are the BEST thing to beat the heat whether they’re filled with crisp veggies or a chicken salad like mine.
These are perfect for a brunch, luncheon, shower, or any other gathering where you want to serve something easy but unexpected.
What you’ll need to make chicken salad summer rolls ~
- rice paper wrappers ~ these are sold dried, and you’ll find them in the Asian section of your supermarket.
- chicken salad, your favorite purchased or homemade.
- micro greens (substitute sprouts, shredded lettuce, or spinach) Micro greens come in plastic tubs, look for them with the sprouts or other greens in your supermarket. I used micro broccoli for these rolls, but any variety is great.
Ingredient spotlight: RICE PAPER WRAPPERS
The nice thing about these rice paper wrappers is that they will keep indefinitely, so stock a few packages in your cupboard. Dip them in water for about 10 seconds and they will transform from stiff disks into pliable translucent wrappers. You can wrap up your favorite filling and enjoy authentic summer rolls in minutes.
other summer roll recipes to try
My Rainbow Summer Rolls are made with colorful veggies, finely julienned for a powerful crunch. it’s a great vegan alternative for those of you who don’t eat chicken.
My Spinach and Basil Summer Rolls are filled with translucent glass noodles, which are gluten free and incredibly cooling. The texture is fabulous.
Chicken Salad Summer Rolls
Ingredients
- 2 cups of your favorite chicken salad, or use recipe below
- 8-10 spring roll wrappers
- 2 cups microgreens
herbed mayo dip
- 1/2 cup mayonnaise
- handful fresh dill leaves
- handful fresh chives
- juice of 1/2 lemon or lime
- pinch of salt
chicken salad
- 2 cups cooked cubed chicken, cut in small dice
- 1/2 cup finely diced celery, with inner leaves
- 2 Tbsp very finely minced red onion
- 1/4 cup mayonnaise, more if you like
- milk to thin
- salt and pepper
Instructions
- If you are making the chicken salad, mix the chicken, celery and onion in a bowl. Thin the mayonnaise with a little milk, and pour over the chicken. Toss and add salt and pepper to taste. This recipe makes a thin mayo dressing, don’t thin it down if you like it thicker.
- To make the herbed dip, put the mayonnaise and the herbs in a wide mouthed mason jar or similar jar, and squeeze in the citrus juice. Use an immersion blender to blend together until smooth. Add salt and pepper to taste.
- To assemble the rolls, put some cold water in the bottom of a pie plate or large shallow bowl. Working one at a time, dip a rice paper wrapper into the water for about 8-10 seconds, just until it starts to soften, and then put it on a smooth surface. A flat counter top works well, or any other smooth flat surface. Arrange a small bunch of micro-greens in the center of the paper, and top with about 1/4 cup of chicken salad, arranged in a line. (see photo in the post)
- Roll up the chicken salad just like you would a burrito, tucking in the two sides, and keeping everything nice and snug as you go.
- Slice the rolls in half with a very sharp knife, and serve with the mayo dip. If you want to make these a few hours ahead, put them on a plate so that they don’t touch each other (the rice paper wrappers will stick) and cover with a damp cloth. Cover the cloth with plastic wrap and keep refrigerated.
Notes
- Make it lower fat and calorie ~ substitute Greek yogurt for all or part of the mayo in this recipe.
- Make it ahead ~ put the rolls on a platter (not touching each other to prevent sticking) cover with a damp cloth, and then plastic wrap. Refrigerate.
- Make it vegan ~ fill with finely julienned carrots or other veggies and serve with a coconut milk, lime, and ginger dip.
These were divine! Made them for a girls picnic and they were definitely a favourite.
The Summer Rolls are beautiful. Would make a nice fancy lunch for a few girl friends. Hope to be able to make them soon. Your pepper Jelly was so pretty strained. I will need to do that the next time I make Pepper Jelly. Thank you so much for making it sound easy. GOD Bless
I hope you do try the summer rolls Mary, they’re just perfect for a girls lunch 🙂
This spring roll-supper idea came at the right time! I’m Always trying to come up with something easy that doesn’t heat up the kitchen and isn’t always made on the grill. They should be a standard summer meal rotation. They are so versatile.
I’ve had tons of regular summer rolls in my life, but filling them with something a little bit more substantial makes all the difference ~ it’s the best for hot nights!
Sue, this is a brilliant recipe! So perfect for summer. I want to make them tonight! The herb dressing sounds divine! Thanks!
These look very refreshing Sue! I have tasted micro greens once, and loved them, but have never seen them anywhere for sale (grocery store-wise) ever. Also, I’ve always wondered about the rice paper wraps and how long they will keep. I e had some on my pantry for likely 6 years..(haha), and have never thrown them out. Maybe they would be ok?
I believe the wrappers last pretty much forever, but to be honest, if I had them for that long I’d probably replace them, lol. And micro-greens are getting more and more common so I bet you’ll see them soon. I believe in asking the produce manager, often they’ll start stocking things if they know the customer is interested.
Such a creative recipe Sue! Love that herbed mayo dip! Perfect for a luncheon with my girlfriends this summer!
I enjoy your blog. However today you have been invaded by ads and from downs that it is a huge turnoff. Why has happened? Is this what your blog will look like from now on? It is not at all attractive or inviting. Hope this is a one time aberration. thanks.
I’m not sure what you mean Claudia, I’m not aware of anything different happening with the ads, hopefully it’s just a one time glitch, I’ll check into it.
After trying a friend’s authentic Korean summer rolls, I couldn’t wait to make them myself. My rice paper, however, had an unpleasant texture- very rubbery and tough. Any advice?
Maybe try another brand, Kerry, there are lots. I’ve never had that experience. The texture of the wrapping should be soft, sort of stretchy, chewy, but tender. It’s super thin, so it should never seem tough.
This is the PERFECT way to eat in summer. I love what you did here with plenty of textures and that dipping sauce! I would be very happy with this for any meal 😉
These look so nice and perfectly rolled :-))