Chicken Summer Rolls by @shredhappens

57 min

8 servings

🍗

340 g

Chicken thighs

🍚

8

Rice paper sheets

🥬

Arugula

🫑

1

Red bell pepper

🥒

2

Persian cucumbers

🧅

0.5

Red onion

🥑

1

Avocado

🌿

Fresh cilantro

🥑

0.5 tsp

Avocado oil

🍚

2 tbsp

Rice vinegar

🥢

2 tbsp

Soy sauce

🧂

Salt

⚫

Pepper

🧄

1 tbsp

Garlic powder

🧅

1 tbsp

Onion powder

🌿

0.5 tbsp

Dried parsley

🌶️

0.25 tsp

Cayenne pepper

🥚

3 tbsp

Mayo

🫗

1 tsp

Sesame oil

🌶️

2.5 tbsp

Sriracha sauce

🍯

1 tsp

Honey

  1. Season
    • Chicken thighs
    • Avocado oil
    • Rice vinegar

    Season the chicken thighs with avocado oil, rice vinegar, soy sauce, salt, pepper, garlic powder, onion powder, dried parsley or cilantro, and cayenne pepper, then mix well.

  2. Bake
    • Chicken thighs

    Bake the chicken thighs in the oven at 400F for 32 minutes, or air-fry at 400F for 22 minutes.

  3. Dip
    • Rice paper sheets

    Dip a rice paper sheet in warm water with a quick dunk.

  4. Add
    • Arugula
    • Red bell pepper
    • Persian cucumbers

    Add arugula, then the veggies and herbs, leaving space on the edges.

  5. Fold
    • Rice paper sheets

    Fold the bottom of the rice paper up, pull tight and tuck it in.

  6. Add
    • Chicken thighs
    • Avocado
    • Fresh cilantro

    Add 2-3 ounces of chicken, 2-3 thin avocado slices, and fresh cilantro leaves.

  7. Fold
    • Rice paper sheets

    Fold in the sides, then roll tight, mini burrito-style.

  8. Fill

    Repeat until satisfied; this makes 8 rolls depending on how much you fill them.

  9. Mix
    • Mayo
    • Sesame oil
    • Rice vinegar

    Mix the mayo, sesame oil, rice vinegar, soy sauce, sriracha sauce, honey, salt, and pepper together for the optional spicy sriracha sauce.

Chicken Summer Rolls by @shredhappens

57 min

8 servings

🍗

340 g

Chicken thighs

🍚

8

Rice paper sheets

🥬

Arugula

🫑

1

Red bell pepper

🥒

2

Persian cucumbers

🧅

0.5

Red onion

🥑

1

Avocado

🌿

Fresh cilantro

🥑

0.5 tsp

Avocado oil

🍚

2 tbsp

Rice vinegar

🥢

2 tbsp

Soy sauce

🧂

Salt

⚫

Pepper

🧄

1 tbsp

Garlic powder

🧅

1 tbsp

Onion powder

🌿

0.5 tbsp

Dried parsley

🌶️

0.25 tsp

Cayenne pepper

🥚

3 tbsp

Mayo

🫗

1 tsp

Sesame oil

🌶️

2.5 tbsp

Sriracha sauce

🍯

1 tsp

Honey

Preparation Steps

  1. Step 1/9

    Season the chicken thighs with avocado oil, rice vinegar, soy sauce, salt, pepper, garlic powder, onion powder, dried parsley or cilantro, and cayenne pepper, then mix well.

    🍗Chicken thighs
    🥑Avocado oil
    🍚Rice vinegar
    🥢Soy sauce
    🧂Salt
    ⚫Pepper
    🧄Garlic powder
    🧅Onion powder
    🌿Dried parsley
    🌶️Cayenne pepper
    🥣Mixing bowl

  2. Step 2/9

    Bake the chicken thighs in the oven at 400F for 32 minutes, or air-fry at 400F for 22 minutes.

    🍗Chicken thighs
    🍳Baking sheet

  3. Step 3/9

    Dip a rice paper sheet in warm water with a quick dunk.

    🍚Rice paper sheets
    🥣Shallow dish

  4. Step 4/9

    Add arugula, then the veggies and herbs, leaving space on the edges.

    🥬Arugula
    🫑Red bell pepper
    🥒Persian cucumbers
    🧅Red onion
    🌿Fresh cilantro

  5. Step 5/9

    Fold the bottom of the rice paper up, pull tight and tuck it in.

    🍚Rice paper sheets

  6. Step 6/9

    Add 2-3 ounces of chicken, 2-3 thin avocado slices, and fresh cilantro leaves.

    🍗Chicken thighs
    🥑Avocado
    🌿Fresh cilantro

  7. Step 7/9

    Fold in the sides, then roll tight, mini burrito-style.

    🍚Rice paper sheets

  8. Step 8/9

    Repeat until satisfied; this makes 8 rolls depending on how much you fill them.

  9. Step 9/9

    Mix the mayo, sesame oil, rice vinegar, soy sauce, sriracha sauce, honey, salt, and pepper together for the optional spicy sriracha sauce.

    🥚Mayo
    🫗Sesame oil
    🍚Rice vinegar
    🥢Soy sauce
    🌶️Sriracha sauce
    🍯Honey
    🧂Salt
    ⚫Pepper
    🥣Mixing bowl
    🥄Whisk

Composition

Ingredients

Types

Meat, Grains, Vegetables, Fruits, Herbs, Condiments, Spices, Sweeteners

Ingredients

Chicken thighs, Rice paper sheets, Arugula, Red bell pepper, Persian cucumbers, Red onion, Avocado, Fresh cilantro, Avocado oil, Rice vinegar, Soy sauce, Salt, Pepper, Garlic powder, Onion powder, Dried parsley, Cayenne pepper, Mayo, Sesame oil, Sriracha sauce, Honey

Notes

Rice paper sheets (35 calories each), Arugula (or thinly sliced gem lettuce), Red bell pepper (large, thinly sliced), Persian cucumbers (thinly sliced), Avocado (large, thinly sliced), Fresh cilantro (large handful), Rice vinegar (for seasoning the chicken), Soy sauce (for seasoning the chicken), Salt (for seasoning the chicken, to taste, for the optional spicy sriracha sauce), Pepper (for seasoning the chicken, to taste, for the optional spicy sriracha sauce), Garlic powder (for seasoning the chicken), Dried parsley (or dried cilantro, for seasoning the chicken), Cayenne pepper (for seasoning the chicken), Mayo (for the optional spicy sriracha sauce), Sriracha sauce (for the optional spicy sriracha sauce), Honey (heaping teaspoon, for the optional spicy sriracha sauce)

Allergens

Sulphites, Gluten, Soy, Eggs

Dietetics

Dietary regimen

Dairy-Free, Nut-Free, Low-Carb, Low-Calorie

Calories

150 kcal

Macro nutrients

Protein: 12g, Carbohydrates: 13g, Fat: 6g, Fiber: 2g, Sugars: 2g

Nutritional Information

Minerals

Sodium: 320mg, Potassium: 250mg, Iron: 0.8mg, Calcium: 20mg

Vitamins

Vitamin A: 800IU, Vitamin C: 20mg, Vitamin K: 15mcg, Vitamin B6: 0.3mg

Preparation

Time Information

Preparation

25 minutes

Cooking

32 minutes

Overall

57 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

Mixing bowl, Baking sheet, Knife, Cutting board, Shallow dish, Whisk

Appliances

Oven, Air fryer

Type

Type

Type Of Dish

Main Course

Occasions

Everyday Meal, Summer, Meal Prep, Light Lunch

Origin

Source

Platform

instagram

Original Creator

@shredhappens

Origin

Cuisine

Vietnamese

Geographic

Vietnam, Southeast Asia

Various

Aspect

Texture

Crunchy, Juicy, Tender, Chewy

Flavors

Fresh, Savory, Tangy, Spicy, Herbaceous

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigerated : 1 day (store tightly wrapped in plastic wrap or an airtight container,place a damp paper towel over the rolls to prevent the rice paper from drying out,consume within 24 hours for best texture, as rice paper hardens over time), cooked chicken component : up to 3-4 days (store cooked chicken separately in an airtight container in the fridge if prepping ahead)