large, oval dark gray platter topped with chicken and vegetable rice paper rolls, served with a small dish of peanut butter-soy sauce for dipping

Chicken & Spring Veggie Summer Rolls

Total Time
25 min
25 min
Chewy, soft rice paper wraps come to life after a quick dip in warm water, making these summer rolls—filled with crunchy, colorful veggies and lean chicken—lighter and simpler to put together than fried spring rolls. Adjust the consistency of the peanut dipping sauce to suit your taste by stirring in extra water, a drop at a time, until you get the thick-​ness you prefer.


Peanut butter

¼ cup(s), creamy

Less sodium soy sauce

1½ Tbsp

Unseasoned rice vinegar

1 Tbsp

Toasted sesame oil

1 tsp


1 small clove(s), grated

Rice paper wrappers

8 item(s)


2 cup(s), (spring mix)


1 cup(s), cut into matchsticks

Sugar snap peas

1 cup(s), whole, cut into matchsticks

Cooked boneless skinless chicken breast

2 cup(s), chopped, shredded


  1. In a small bowl, whisk the peanut butter, soy sauce, vinegar, oil, garlic, and 2 to 2½ tbsp water (depending on how thick the peanut butter is) until smooth and runny.
  2. Fill a pie plate or large skillet with warm water. Soak 1 wrapper in the water until just pliable, 30 to 45 seconds. Lay the wrapper flat on a work surface. Arrange ¼ cup mesclun, about 2 tbsp each carrot and snap peas, and ¼ cup chicken across the bottom third of the wrapper. Pull the bottom of the wrapper over the filling, then fold in the sides. Roll up tightly. Arrange the roll on a platter and cover with a damp paper towel. Repeat with the remaining filling ingredients and wrappers to make a total of 8 rolls.
  3. Stir the sauce and serve with the rolls. To store overnight, place the rolls in an airtight container and cover them with damp paper towels.
  4. Serving size: 2 rolls and 2 tbsp sauce