No-Fear Chicken Summer Rolls with Garlic Honey Soy Sauce are so light, but full of flavor, are gluten-free, and are fun to make with kids! These Chicken Summer Rolls start with Teriyaki Chicken strips, Rice noodles, carrots, red pepper, and basil. All get rolled up in a light moistened rice paper. What you get is this bite of freshness that you dip into the sweet, tangy, and salty Garlic Honey Soy Sauce. These are a Summer delight!
Summer Rolls are the healthier, non-fried version to egg rolls. They may seem intimidating to make, but once you find the rice paper, they are actually extremely simple! They are also extremely versatile in that you can fill them with whatever ingredients you like most. You can fill them with a variety of veggies and with chicken, beef, or shrimp. Here is a short tutorial to show how easy it is to make these!
I started making these when I was catering in NYC and there were plenty of markets around the city where I could easily find the rice paper. If it is not so easy for you to find, simply order online! Here is the link to the square Rice Paper sheets that I used.
Round Rice Paper Sheets:
Square Rice Paper Sheets:
The only ingredients that you need to cook are the rice noodles, vermicelli, and the protein and in this recipe, that is chicken. I simply cut the raw chicken breast into thin, 2-3-inch strips, marinated in Teriyaki sauce for a few hours (or overnight) then seared and cooked it in a skillet.
The other ingredients can be raw and here I used thin strips of carrots and red pepper, along with a leave of basil for each roll. Then, put some warm water in a pan large enough to fit the rice paper and soak the rice paper for a minute or so until soft and pliable.
Transfer the rice paper to another flat surface, such as a cutting board and start filling! Fill the center with a basil leaf, a small amount of noodles, chicken strip(s), and the veggies. Last, make the garlic honey Soy Sauce for dipping, cut the summer rolls on a bias, dip and enjoy!!
Chicken Summer Rolls with Garlic Honey Soy Sauce
These Chicken Summer Rolls start with Teriyaki Chicken strips, Rice noodles, carrots, red pepper, and basil. All get rolled up in a light moistened rice paper. What you get is this bite of freshness that you dip into the sweet, tangy, and salty Garlic Honey Soy Sauce. These are a Summer delight!
- 8 Rice Paper Sheets
- 6 oz Rice Noodles (Vermicelli)
- 1 Chicken Breast
- 1/4 cup Teriyaki Sauce
- 1 Tsp. Coconut Oil or spray the surface of the pan
- 1/2 Red Pepper
- 1 carrot small/medium
- 1 cup bean sprouts
- 1/4 Soy Sauce
- 1 Clove Garlic minced
- 2 Tsp. Honey
Day before or morning of meal: Cut chicken breast into thin 2-3 inch strips and place into baggie with 1/4 cup teriyaki sauce to marinate. Marinate at least 3 hours or overnight.
Cook the rice noodles (Vermicelli) according to pack instructions. Strain and run Cold water over to clean off the starch and cool them down.
Cut the carrot and 1/2 red pepper into thin strips. Rinse the bean sprouts.
Sear the chicken strips in a hot pan with coconut oil. Flip and cook for about 5 minutes until cooked through. Remove from pan and cool down.
Add warm water to a large pan - large enough to fit the rice paper sheets.
Soak the rice paper in the pan until soft and pliable. Then move to a cutting board.
Fill the center with a small amount of noodles
Then Layer with basil leaf, chicken strip(s), and the veggies.
Roll the bottom of the paper up around the filling, then fold in the sides, and then finish rolling as you pull the ingredients to the center tightly.
Last, make the garlic honey Soy Sauce for dipping by mincing the garlic and mixing with 1/4 cup soy sauce and 2 Tsp. Honey.
Cut the summer rolls on a bias, dip and enjoy!!