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Somehow, somewhere, someone decided to make summer rolls a thing. I’ve never had them. I never made them, but I was intrigued enough to create a whole platter out of this food. For those who don’t know, summer rolls are basically the “raw” variation of a fried spring roll. A summer roll recipe is slightly different though. While it is wrapped in rice paper and not fried, the filling is different than a fried spring roll. Here’s the joyous part, the filling can be anything you like.
Summer Roll Recipe Ingredients
For my summer roll recipe, I chose to pack them with veggie and add some chicken to give it some extra flavor. You can totally make it vegan by excluding the chicken. Maybe add tofu instead? You can even make different variations if you’d like, but in the spirit of affordability and limiting food waste I chose just one ingredient. I didn’t want to buy all these ingredients that I may have to throw out later on. But, if you have some leftovers, then throw them in.
Try to use ingredients that are not too hard and pointy and it may break the rice paper. My chicken was just right, but you still have to be careful as some pieces can be pointy. If cut my veggies very thin. If you have mandoline slicer then you’ll want to use it as it makes the veggies even thinner. Whatever ingredients you choose for your summer roll recipe, just make sure it makes the rolling easy.
How to Roll
So the rolling can be a bit tricky in all honesty. It’s not difficult but you must get a hand on it first. You’ll probably mess up one or two. So here are the steps and a few tips:
- Make sure all your ingredients are prepped and set on an assembly line
- Take 1 rice paper and soak it into a bowl with water for 1-2 minutes
- Take it out and place it onto a damp towel. Wait for 1 minute until the rice paper softens.
- Add your filling on the bottom part (the part closest to you) of the rice paper and leave about 2 finger space from the edges
- Damp your hands and wrap the bottom part tightly around the filling. Fold the sides and roll
- Don’t worry if it’s not perfect. You won’t see it once it’s all rolled up
- Wrap the summer rolls in wax paper so they don’t stick to each other
Preparing the Platter
Once you’ve created your rolls, it’s time to start styling the platter. This is literally the thing I enjoy most when it comes to platters. I love playing around with the food. See what to pair the food with, where I can place everything, and if I should add something or remove some food items.
I decided to pair the summer rolls with a classic peanut sauce and an Asian sauce. The peanut was my favorite dipping though. I added some prawn crackers, some veggies for dipping, and some fried onions. The combination made this dish a total perfection and everyone who’s a fan of summer rolls will certainly enjoy it.
This chicken summer roll recipe is packed with veggies making it not only delicious but also healthy. The summer roll platter is paired with peanut sauce, Asian sauce, extra veggies for dipping, and prawn crackers.
- ½ cup soy sauce
- 2 garlic chopped
- 4 tbsp hoisin sauce
- ½ cup rice vinegar
- 500 gr chicken cut in pieces
- 5 tbsp peanut butter
- ¾ cup water
- 2 tbsp brown sugar
- 1 tbsp dark soy sauce
- ½ lemon juiced
- 10 rice paper
- 10 leaves lettuce
- ½ cucumber julienne
- 1 red paprika julienne
- 1 yellow paprika julienne
- sesame seeds
- green onion sliced diagonally
- ½ cucumber sliced
- 4 celery stalks sliced and cut in third
- prawn crackers
- 1 cup fried onions
- 1 Baking tray
- 1 Baking sheet
- Wax paper sheets
Preheat the oven to 175F/350C. Line a baking tray with a baking sheet.
In a small bowl, mix the Asian sauce ingredients. In a separate bowl, add the chicken and pour half of the Asian sauce. Mix and coat well. Layer the chicken on the baking tray and cook for about 20-25 minutes until the chicken is completely cooked and dark brown.
In a saucepan, over medium heat, add the peanut sauce and water. Mix it all together and then add all the remaining ingredients. Turn off the heat when the sauce comes to a boil. Pout into a serving bowl.
Once the chicken is done transfer it to a plate. Gather the remaining ingredients and place each ingredient on a plate or a board, next to each other. Cut 10 paper sheets and lay them on the side. Place a plate in front and put a damp towel on top.
Take one rice paper and soak it in water for 2 minutes and place it on top of the damp towel. Take one lettuce leave and tear it int two. Fold the lettuce in length and place it onto the rice paper. Add the chicken, cucumber, paprika, and sprinkle with sesame seeds and green onion. Damp your hands and wrap the bottom part tightly around the filling. Fold the sides and roll. Wrap the summer roll with wax paper. Repeat for the remaining rice papers.
Take your serving tray and place the two bowls of sauces first. Add the summer rolls and then add the celery stalk and cucumbers. Add 2 handfuls of prawn crackers on the platter then fill the places with the fried onions.