CHICKEN SUMMER ROLLS

Chicken Summer Rolls image

Provided by Food Network Kitchen

Time 30m

Yield 6 rolls or 3 to 4 servings

Number Of Ingredients 13

1/4 cup rice vinegar, plus 1 to 2 tablespoons
4 teaspoons sugar, divided
2 cups shredded, cooked chicken (from a rotisserie or other leftover chicken)
1 medium-large carrot, shredded (about 1 cup)
Kosher salt
12 (8 1/2-inch) rice paper wrappers (See Cook's Note)
About 12 Boston lettuce leaves
1/3 English cucumber or 1 kirby cucumber, peeled, julienned, about 1 cup
4 scallions (white and green parts) finely chopped (about 1/2 cup)
1/2 cup fresh mint leaves, basil or cilantro
1/2 cup cooked brown or white rice
1/2 cup chunky peanut butter
2 tablespoons soy sauce

Steps:

Whisk 1/4 cup rice vinegar with 2 teaspoons sugar in a medium bowl until the sugar dissolves. Add the chicken and carrot, season with salt to taste and set aside.
Fill a large bowl with warm water. Working with 2 sheets of rice paper at a time (keep the others covered with a barely damp cloth to prevent curling), immerse the papers in the warm water until slightly softened (about 15 seconds). Remove and spread out on a clean surface or cutting board. Pat dry with a towel to remove excess water.
Lay 2 pieces of lettuce over the bottom third of the rice paper, leaving about 1/2 inch clear on the edges. Place about 1/3 cup of the chicken-and-carrot mixture on the lettuce, top with 4 to 5 pieces of cucumber and scallion, several mint leaves and about 1 heaping tablespoon of rice.
Roll up the paper halfway into a cylinder. Fold both edges in to tuck while continuing to roll the paper to seal. Place the rolls on a plate covered with a damp towel so they stay moist as you prepare the remaining rolls. Cut the rolls in half.
Whisk the peanut butter, soy sauce, 3 tablespoons of water and the remaining 1 to 2 tablespoons of rice vinegar and 2 teaspoons sugar in a medium bowl until smooth. Serve the rolls with the dipping sauce immediately.