Hoisin Chicken Summer Rolls

Fresh, aromatic hoisin chicken summer rolls - the perfect dinner for those balmy summer nights.

15 minutes prep

20 minutes cook

Serves 2

Nell Carter

Ingredients

Summer rolls:

1/2 rotisserie chicken, meat shredded (you can also cook use 2-3 cooked chicken thighs or breasts)

10rice paper wrappers

2 carrots

1/2cucumber

1/2daikon (optional)

1/4red cabbage

1red chilli, sliced into thin rounds

fresh mint, coriander, Thai basil

Dipping sauce:

3 tbsphoisin sauce

1 tbsppeanut butter (smooth or crunchy)

1 tspChinese five spice

1 tbspsoy sauce

1 tbsprice vinegar

1 tspsesame oil

1 tspsriracha

1 tspbrown sugar or honey

squeezelime

One of our go-to meal deals is a hoisin duck wrap - we could probably eat it every day. Then we made these hoisin summer rolls for lunch one day and the whole team was hooked - there's no going back! They're packed with shredded chicken, crunchy veg and fresh herbs and come served alongside an addictive hoisin and peanut dipping sauce.

Method

Chop your veg into matchsticks using a mandolin or a sharp knife. If you're worried about your fingers, grate them instead!

Cover a large plate with warm water and one at a time, submerge your rice paper wrapper for around 10 seconds, until pliable but not too soft.

Lay your fillings horizontally about an inch from the bottom edge of the paper. You can add as much of each ingredient as you like; they roll best when they're decently filled.

To roll, bring the bottom edge of the rice paper up over the filling. Next, fold in the sides so that the edges of the roll are secured. Then roll away from you, making sure to tuck the sides as you go so that you don't end up with excess rice paper. You can add a few fresh herbs just before the final roll to get a pretty pattern on the outside.

Finally, combine the ingredients for the hoisin dip in a dish and mix until smooth. Add a splash of water if it's too thick.