This summer I came across a couple of recipes for Summer Rolls that looked fantastic. I never realized that the wrappers were gluten free. I also thought they’d be hard to make. The difference between Summer Rolls and Spring Rolls is that Spring Rolls are typically fried and Summer Rolls are raw. You can fry or bake this recipe, but this type of wrapper will never get crispy like egg rolls – you have to use wonton or egg roll wrappers for that (which aren’t gluten free).
One Saturday when Lo was out of town, I got it in my head that I wanted to try these. I went to the grocery store at 10 p.m. to get the supplies. I had no idea if these could be made ahead of time and saved for the next day, so I just made a small batch for me to eat that night and saved two to see how they fared the next day. They kept pretty well when covered with a damp paper towel and kept in a container in the fridge and I believe I ate them for breakfast.
They were a lot simpler to assemble than I expected and I was excited to make them again the next day when Lo got home. The best thing about Summer Rolls is that you can add any filling that you want. I’ve since used crabmeat, romaine, avocado, mango, and other veggies in a batch. I’ve made these raw and have also baked some. We preferred the baked version, but the raw version is really good too.
Spicy Thai Chicken Summer Rolls
- package of spring roll skins/rice paper
- 2 cups shredded chicken breast
- 1-2 thinly sliced red peppers
- 1/2 cup shredded carrots
- sliced mango
- shredded cabbage
- green onions, chopped or long pieces
- cilantro leaves
- prepared hoisin sauce
- nori sheets, if desired
- prepared peanut sauce, or recipe below
- Set out all ingredients to be ready to assemble
- Mix shredded chicken with hoisin sauce.
- Prepare a bowl of warm water big enough to fit the spring roll skins.
- Place one sheet of spring roll skin (some recipes say use two at a time) in the bowl of warm water. Soak for 20-30 seconds until sheets feel mailable. Carefully remove from water and place on a plate that is bigger than the skin.
- If you’re using nori sheets, soak for 5 seconds in the water and lay on top of spring roll skin. I tore off the edges so the nori would be smaller than the wrapper.
- Add filling on the lower half of roll, leaving about two inches on each side. Be careful not to overfill or it will be hard to roll without tearing.
- Fold up bottom, fold in sides and start to roll up, tightly as you can without tearing it. If you want to place an accent, like a piece of cilantro or a strip of green onion, add it once the roll is almost rolled up to the top so it shows through the top. I think it’s more fun like that. You’re supposed to cut these in half on the diagonal to serve, but I just served them whole since I’m not sure that I rolled them tightly enough to keep the filling in.
- If you’re going to bake these, bake at 350 degrees for 25-30 minutes until these are slightly crisp.
- Serve with a dipping sauce. I recommend a prepared hoisin, sweet and sour, or thai peanut sauce, or use the recipe below thai peanut sauce.
- 1/4 cup room temperature chunky peanut butter, soften in microwave if it has been refrigerated
- 2 tablespoons tamari or low sodium soy sauce (check for gluten)
- 1 tablespoon rice wine vinegar or white vinegar
- 1 teaspoon garlic chili sauce
- 1/4 teaspoon cayenne pepper
- 2 teaspoons sesame oil
- for extra spicy, add a pinch of red pepper flakes
Mix together ingredients. Add a tiny bit of water at a time if it’s too thick.