The Foodie Files

I find Summer Rolls to be aptly named and synonymous with fresh, light, and yummy.  I like to keep mine simple so they're 1) a sure fire crowd pleaser and 2) easy to make.  Instead of the traditional shrimp I use chicken and instead of Thai basil (which is delicious by the way) I use lettuce.  But trust me, what these Summer Rolls lack in traditional Vietnamese flair, they more than make up for in tastiness.

Ingredients: 

(Makes 10 rolls)

1 cup shredded carrots

2 cups shredded lettuce

10 rice paper wrappers (also called Bánh tráng)

3 chicken breasts, cubed

1 shallot clove

Extra virgin olive oil

Salt and pepper

Dice your shallot clove and brown in extra virgin olive oil.  Add chicken and season with salt and pepper to taste.  Set chicken aside when fully cooked (about 15 minutes).  If your veggies didn't come pre-sliced, now is the time to prep them.

Pour hot water onto a plate and soak one rice paper wrapper until it's pliable.

Remove from the water and set on another plate to be filled.  Layer lettuce, carrots and chicken in the center, then start the folding process (as follows).

Using a moderate amount of pressure, press down on the center of the roll and tightly wrap the remaining flap over.  The rice paper is delicate but it can handle more than you think.  Using the right amount of pressure is key.

Serve with a side of Thai peanut sauce for dipping and brace yourself for a super fresh meal, snack or side (depending on how many you eat). :)