She Strengthens

Summer Rolls with a Twist: A Fresh and Flavorful Recipe

Lighter than a Burrito, Healthier than a Sandwich

Imagine a dish that combines the best of both worlds – the freshness of a summer roll and the flavors of a banh mi sandwich. This Vietnamese-inspired recipe is a game-changer for a quick and easy lunch or light supper.

Get Started with Cooked Chicken

Using leftover chicken or a store-bought rotisserie chicken, you can whip up this recipe in no time. For those craving a full banh mi sandwich, we recommend checking out our pork and pâté banh mi recipe.

Yield and Difficulty

This recipe yields 2 servings and has a medium level of difficulty. The total preparation and cooking time is approximately 40 minutes.

Ingredients

For the dipping sauce:

• 1/3 cup water
• 1 1/2 teaspoons rice vinegar
• 1 1/2 tablespoons granulated sugar
• 2 tablespoons fish sauce
• Juice from 1/2 lime
• 1/2 fresh red chile, seeded and finely chopped
• 1 small garlic clove, finely chopped
• 1/2 carrot, peeled and cut into small, thin matchsticks

For the pickled veggies:

• 1/3 cup distilled white vinegar
• 2 tablespoons granulated sugar
• 1/4 teaspoon kosher salt
• 1 (3-ounce) carrot, peeled and cut into matchsticks
• 1/2 (3-ounce) daikon radish, peeled and cut into matchsticks

For the sandwich rolls:

• 8 to 10 rice paper wrappers
• 2 cups shredded cooked chicken
• 2 teaspoons Chinese five-spice powder
• 1/2 English cucumber, very thinly sliced
• 1 or 2 jalapeños, very thinly sliced (optional)
• 1/2 cup fresh cilantro, basil, and/or mint leaves (small leaves)

Preparing the Dipping Sauce

Combine water, rice vinegar, and sugar in a small saucepan over medium heat. Bring to a boil, stirring until the sugar dissolves. Remove from heat and let cool slightly. Stir in fish sauce, lime juice, chile, garlic, and carrots. Refrigerate for at least 30 minutes or up to 3 days.

Pickling the Veggies

Bring vinegar, sugar, and salt to a boil in a small saucepan over medium heat, stirring until the sugar dissolves. Stir in carrot and daikon and cook for 1 minute. Remove from heat and let cool, stirring occasionally, for about 30 minutes. Store in an airtight container in the refrigerator for up to 3 days.

Assembling the Rolls

Fill a round cake pan with warm water. Place a rice paper round into the water, turning it gently until softened. Remove the sheet from the water and lay it flat on a plate. Toss the chicken with five-spice powder. Arrange the seasoned chicken, pickled veggies, cucumber, jalapeño slices (if using), and herb leaves on the wrapper. Roll the wrapper into a tight cylinder, folding in the sides as you go. Repeat with the remaining ingredients. Cut each roll in half crosswise at a diagonal and serve with the dipping sauce, if desired. To store, wrap each roll in plastic wrap and refrigerate for up to 2 days.