Basmati Rice and Chicken Summer Rolls
40 minutes
Asian fusion
Serves: 4 (makes 8 rolls)
Packed with thinly sliced marinated chicken, basmati rice, crunchy vegetables, and herbs, these rice paper rolls bring fresh, vibrant flavors to any spread. Served with a tangy peanut dipping sauce, these summer rolls provide the perfect balance of spice and zest. They're a touchdown-worthy snack that feels light but scores big on flavor!
Ingredients
For the rolls:
- Boneless, skinless chicken thighs, ½ lb
- Royal Basmati Rice, 1 cup, cooked and cooled
- Rice paper wrappers, 8
- Carrots, 1 cup, shredded
- Cucumber, 1 cup, thinly sliced
- Cabbage, 1 cup, shredded
- Mint, ½ cup, chopped
- Cilantro, ½ cup, chopped
For the lemongrass chicken glaze:
- Neutral oil, 1 tbsp
- Garlic clove, 1, minced
- Ginger, 1 tsp, grated
- Lemongrass paste (or finely minced lemongrass), 1 tbsp
- Soy sauce, 1 tbsp
- Fish sauce, 1 tsp
- Brown sugar, 1 tbsp
- Lime juice, 1 tbsp
- Sesame oil, 1 tsp (for finishing)
- Salt and pepper, to taste
For the peanut dipping sauce:
- Peanut butter, ¼ cup
- Hoisin, 1 tbsp
- Soy sauce, 1 tbsp
- Rice vinegar, 1 tbsp
- Sriracha, 1 tsp (optional for heat)
Preparation
- Prepare the lemongrass glaze: In a small bowl, whisk together neutral oil, garlic, ginger, lemongrass paste, soy sauce, fish sauce, brown sugar, lime juice, sesame oil, and a pinch of salt and pepper.
- Roast the chicken: Preheat the oven to 400°F. Place chicken thighs on a baking sheet lined with an oiled wire rack. Brush a generous glaze over the chicken on both sides. Roast for 25 minutes or until the chicken is cooked through and caramelized. Remove from the oven and brush with any glaze left on the pan. After it rests for 5-10 minutes, slice into thin, long strips.
- Prep the fillings: While the chicken roasts, prep the carrots, cucumber, cabbage, mint, cilantro, and basmati rice. Arrange them in an assembly line.
- Make the peanut sauce: In a small bowl, whisk together peanut butter, hoisin, soy sauce, rice vinegar, and sriracha. Add warm water, 1 tablespoon at a time, until the sauce is smooth and pourable.
- Soften the rice paper: Fill a shallow dish with warm water. Dip one rice paper wrapper in the water for about 10 seconds until softened. Lay flat on a clean surface.
- Assemble the rolls: On the bottom third of the wrapper, layer a spoonful of basmati rice, 2-3 slices of chicken, and a mix of vegetables and herbs. Fold the bottom of the wrapper over the filling, fold in the sides, and roll tightly, sealing the edges.
- Serve: Slice each roll in half if desired, and serve with the peanut dipping sauce.
