Summer Rolls with Crispy Chicken

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Crispy Chicken Summer Rolls are a culinary masterpiece, showcasing the crunch and freshness of a classic summer roll, starring the golden hero, Crispy Chicken.
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Total time : 40 minutes
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Summer Rolls with Crispy Chicken

Concept Behind the Recipe: Roll it!. Making Crispy Chicken Summer Rolls is similar to assembling a delicious sandwich, but instead of bread, we use incredibly thin rice paper. The crispy chicken is the standout component; each bite is a delectable surprise. The rolls are ideal for a warm day because they are fresh and chilled without having been fried.

These deliciously filled summer rolls are a bit more time-consuming, but also super tasty and sometimes something else. My variant of the Summer Rolls are filled with Crispy Chicken, Rucola, Radieschen and a Wasabi cream. Variations are allowed ๐Ÿ˜‰

Summer Rolls with Crispy Chicken

Crispy Chicken Summer Rolls are a culinary masterpiece, showcasing the crunch and freshness of a classic summer roll, starring the golden hero, Crispy Chicken.
No ratings yet
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Course: Breakfast, Main Course
Cuisine: Vietnamese
Keyword: crispy chicken, Summer rolls, Summer Rolls with Crispy Chicken
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

  • Rice
  • 500 g Crispy Chicken (cooled)
  • 1/2 Radies
  • 4 EL Salad cream
  • 1 TL White wine vinegar approx.
  • 1 TL Wasabi paste (or powder)

Instructions

  • First, you heat some oil in a pan to fry the Crispy Chicken pieces. For medium heat turn again and again until these are crispy brown from both sides. When the chicken is finished fried, you put it to a plate to let it cool out. Then cut the Crispy Chicken pieces into thin strips.
  • In the meantime, you can make the cream or the dip. Add 4 tablespoons of salad cream to a small bowl and add 1 tablespoon of vinegar. If you don't like the sour taste of vinegar, you can also put it away. At the end, there's only a little Wasabi.This can be different sharp, so first take a little less and try how sharp you like it. Stir well. You can either fill the summer rolls with the cream or dip them in it.
  • Then we’ll take the rocket. It must first be washed and dried. I always take a sieve and then put it on a kitchen towel, because I don’t have a salad whip. Then tap a bit with another kitchen cloth.
  • The radishes remove her from the covenant, wash her vigorously and then cut her into fine pieces.
  • Now you can start rolling. To do this, you fill a bowl of hot water in which you have to soak the rice paper for a short time. I always turn the paper carefully in circles so I don’t burn my fingers ๐Ÿ˜‰
  • The softened rice paper then puts you on your work surface and first puts it on the left side with a strip of Wasabi cream, then the Crispy Chicken Stripes come on (about 2 โ€“ 3 pieces), a few pieces of radishes and finally some rocket ( 3 โ€“ 4 leaves).
  • Now you can release the rice paper on one side from the working surface and carefully roll in your filling. At both ends, glue the rice paper briefly and finish your summer roll. Of course, you make it so long until the chicken is consumed.

Notes

You get the rice paper in any Asia store or in some supermarkets. As Crispy Chicken I used frozen โ€œMini Chicken Schnitzelโ€.
Nutrition Facts
Summer Rolls with Crispy Chicken
Amount Per Serving (2 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.
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Ingredients for Summer Rolls with Crispy Chicken

Rich for 15 โ€“ 20 rolls (2 servings)
15 โ€“ 20 pieces.

  • Rice
  • 500 g Crispy Chicken (cooled)
  • 1/2 Radies
  • 4 EL Salad cream
  • 1 TL White wine vinegar approx.
  • 1 TL Wasabi paste (or powder)
  • You get the rice paper in any Asia store or in some supermarkets. As Crispy Chicken I used frozen โ€œMini Chicken Schnitzelโ€.

Step by step Guide

  • Step 1:
  • First, you heat some oil in a pan to fry the Crispy Chicken pieces. For medium heat turn again and again until these are crispy brown from both sides. When the chicken is finished fried, you put it on a plate to let it cool out. Then cut the Crispy Chicken pieces into thin strips.
  • Step 2:
  • In the meantime, you can make the cream or the dip. Add 4 tablespoons of salad cream to a small bowl and add 1 tablespoon of vinegar. If you don’t like the sour taste of vinegar, you can also put it away. At the end, there’s only a little Wasabi. This can be different sharp, so first take a little less and try how sharp you like it. Stir well. You can either fill the summer rolls with the cream or dip them in it.
  • Step 3:
  • Then we’ll take the rocket. It must first be washed and dried. I always take a sieve and then put it on a kitchen towel, because I don’t have a salad whip. Then tap a bit with another kitchen cloth.
  • The radishes remove her from the covenant, wash her vigorously and then cut her into fine pieces.
  • Step 4:
  • Now you can start rolling. To do this, you fill a bowl of hot water in which you have to soak the rice paper for a short time. I always turn the paper carefully in circles so I don’t burn my fingers ๐Ÿ˜‰
  • The softened rice paper then puts you on your work surface and first puts it on the left side with a strip of Wasabi cream, then the Crispy Chicken Stripes come on (about 2 โ€“ 3 pieces), a few pieces of radishes and finally some rocket ( 3 โ€“ 4 leaves).
  • Now you can release the rice paper on one side from the working surface and carefully roll in your filling. At both ends, glue the rice paper briefly and finish your summer roll. Of course, you make it so long until the chicken is consumed.
Summer Rolls with Crispy Chicken

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