Thai Chicken Summer Roll – Not Fried

Refreshed! This is how I felt after having this…

Every time I had these rolls for appetizer at a Thai restaurant, I used to think of recreating that at home. After all the procrastination, it was yesterday that I finally decided to give it a whirl. It was my plan to make it a few weeks ago when I bought the rice papers, but it’s been sitting in my pantry almost forgotten.

To begin it all, I tired to recollect the taste of the summer rolls that I had eaten. I recalled the mild and fresh flavors. The dipping sauce was a key which complemented the rolls very well.

So, to add flavor to the chicken, I cooked it along with soy sauce and a few other ingredients. The rest of the ingredients for the filling were mainly fresh veggies which gave the rolls a colorful look and a refreshing flavor.

These rolls would captivate your taste buds with its subtle and wonderful flavors! Try them sometime.

Thai Summer Rolls

Ingredients

For cooking the chicken:

  • Chicken breast, boneless- 2 breasts
  • Soy sauce- 3 tbsp
  • Rice wine vinegar- 1 1/2 tbsp
  • Ginger-Garlic paste- 1 tsp
  • Chili paste or Sambal- 1/2 tsp
  • Water- 1/3 cup

For making the filling:

  • Carrot, cut thin small- 1
  • Red Pepper, cut thin small- 1
  • Bok Choy or lettuce, chopped- 3 leaves
  • Cooked Vermicelli noodles, cut small- 1 cup
  • Roasted Sesame seeds- 1/4 cup
  • Cilantro, chopped- 1 handful
  • Soy Sauce- 1 tbsp
  • Lime juice – 2 tbsp
  • Ground pepper- 1/2 tsp
  • Salt – to taste

To make the dipping sauce: Adapted from Tyler Florence

  • Soy sauce- 2 tbsp
  • Rice wine vinegar – 1/4 cup
  • Fish sauce – 1tbsp
  • Sambal or Chili paste- 1/2 tsp
  • Garlic, minced – 1/2 tsp
  • Lime juice – 2 tbsp
  • Water- 1/3 cup

To make the Roll:

  • Rice Paper
  • Warm water, to soak the rice paper –  taken in a deep flat pan

Instruction

  1. In a saucepan combine the chicken, soy sauce, rice wine vinegar, ginger-garlic paste, chili paste and water.
  2. Cook the chicken covering the pan with its lid until it has cooked well and all the water has dried up, dice the chicken small and keep aside.
  3. Cook the vermicelli noodles according to package instruction, drain water and chop small.
  4. In a large bowl, combine the above mentioned for “making the filling” ingredients and keep aside.
  5. For making the dipping: In a blender puree all the above mentioned “to make dipping” ingredients till smooth. Pour into a small bowl. This sauce is slightly spicy, if you want it less spicy adjust the amount of chili paste.
  6. Soaking the Rice Paper. Fill a deep flat pan with warm water.
  7. Take one rice paper and dip into the warm water for a few seconds till it gets soft.
  8. Don’t over soak the rice paper as it will fall apart.
  9. Take the paper out of the water, hold it for a few seconds to let the water drain, gently place it on a plate.
  10. Place 1-2 tbsp of filling onto one end of the soaked rice paper.
  11. Roll it over holding tight two times, fold in the left and right sides, then tuck and roll it over to close the till the other end.
  12. Place it on a platter and cover with a damp towel to prevent it from drying out.
  13. Serve the rolls immediately along with the dipping sauce.
  14. If there is any leftover filling, you could have that as a fresh salad after drizzling it with some dipping sauce.

Tips:

  • For a vegetarian version: Just skip the chicken from the filling and fish sauce from the dipping sauce.
  • If you don’t have rice paper, just make the filling and have it as a salad ( after adding more cooked vermicelli noodles), it’s a very refreshing salad.

 

Thai Summer Roll - Not Fried
 
Ingredients
For cooking the chicken
  • Chicken breast, boneless- 2 breasts
  • Soy sauce- 3 tbsp
  • Rice wine vinegar- 1½ tbsp
  • Ginger-Garlic paste- 1 tsp
  • Chili paste or Sambal- ½ tsp
  • Water- ⅓ cup
For making the filling
  • Carrot, cut thin small- 1
  • Red Pepper, cut thin small- 1
  • Bok Choy or lettuce, chopped- 3 leaves
  • Cooked Vermicelli noodles, cut small- 1 cup
  • Roasted Sesame seeds- ¼ cup
  • Cilantro, chopped- 1 handful
  • Soy Sauce- 1 tbsp
  • Lime juice - 2 tbsp
  • Ground pepper- ½ tsp
  • Salt - to taste
To make the dipping sauce: Adapted from Tyler Florence
  • Soy sauce- 2 tbsp
  • Rice wine vinegar - ¼ cup
  • Fish sauce - 1tbsp
  • Sambal or Chili paste- ½ tsp
  • Garlic, minced - ½ tsp
  • Lime juice - 2 tbsp
  • Water- ⅓ cup
To make the Roll
  • Rice Paper
  • Warm water, to soak the rice paper - taken in a deep flat pan
Instructions
  1. In a saucepan combine the chicken, soy sauce, rice wine vinegar, ginger-garlic paste, chili paste and water.
  2. Cook the chicken covering the pan with its lid until it has cooked well and all the water has dried up, dice the chicken small and keep aside.
  3. Cook the vermicelli noodles according to package instruction, drain water and chop small.
  4. In a large bowl, combine the above mentioned for "making the filling" ingredients and keep aside.
  5. For making the dipping: In a blender puree all the above mentioned "to make dipping" ingredients till smooth. Pour into a small bowl. This sauce is slightly spicy, if you want it less spicy adjust the amount of chili paste.
  6. Soaking the Rice Paper. Fill a deep flat pan with warm water.
  7. Take one rice paper and dip into the warm water for a few seconds till it gets soft.
  8. Don't over soak the rice paper as it will fall apart.
  9. Take the paper out of the water, hold it for a few seconds to let the water drain, gently place it on a plate.
  10. Place 1-2 tbsp of filling onto one end of the soaked rice paper.
  11. Roll it over holding tight two times, fold in the left and right sides, then tuck and roll it over to close the till the other end.
  12. Place it on a platter and cover with a damp towel to prevent it from drying out.
  13. Serve the rolls immediately along with the dipping sauce.
  14. If there is any leftover filling, you could have that as a fresh salad after drizzling it with some dipping sauce.

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