CHICKEN SALAD SUMMER ROLLS

Chicken Salad Summer Rolls image

I love chicken salad sandwiches but every once in a while for a change of pace will do this gluten-free, low-carb summer roll version, which is as fun to make as it is to eat! A basic chicken salad made with leftover chicken is wrapped with crunchy, colorful vegetables inside a flexible rice wrapper and then served alongside a delicious herb aioli. So addicting! This is a great summertime culinary project for kids.

Provided by Chef John

Time 1h10m

Yield 3

Number Of Ingredients 20

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Ingredients

½ pound shredded cooked chicken
2 tablespoons minced red onion
¼ cup thinly sliced celery
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
¼ teaspoon smoked paprika
⅛ teaspoon ground cumin
¼ cup mayonnaise
6 small rice paper sheets
12 slices ripe avocado
½ cup Peppers, sweet, red, raw; red bell pepper
½ medium Cucumber, with peel, raw
½ cup julienned carrot
2 cups chopped hearts of romaine lettuce
⅓ cup mayonnaise
1 tablespoon lemon juice
2 teaspoons chopped fresh tarragon
2 teaspoons finely sliced fresh basil
1 clove garlic, crushed
salt and freshly ground black pepper to taste

Steps:

Mix chicken, red onion, celery, salt, black pepper, cayenne pepper, smoked paprika, cumin, and mayonnaise until well blended. Cover and refrigerate until thoroughly chilled, at least 30 minutes.
Dip a rice paper into cold water and let soak just until it starts to become flexible. Shake off most of the excess water and lay on a work surface. Place 2 slices of avocado in the center of the wrapper, about 1 inch in from the edge closest to you. Layer with bell pepper, cucumber, and carrot, spread about 1/4 cup chicken salad over top, and cover with lettuce.
Grab the end of the wrapper closest to you and roll it up, gently stretching the flexible rice paper while tucking in the sides. Wet a second wrapper and wrap it around the first. Wrap the summer roll in barely damp paper towels and cover with plastic while you make the remaining 5 rolls.
Mix mayonnaise, lemon juice, tarragon, basil, garlic, salt, and pepper together for dipping sauce.
Serve summer rolls with dipping sauce on the side.

Nutrition Facts : Calories 648.2 calories, Carbohydrate 18.9 g, Cholesterol 73 mg, Fat 55 g, Fiber 10.3 g, Protein 24.7 g, SaturatedFat 8.5 g, Sodium 317.1 mg, Sugar 4.4 g