Chicken Salad Summer Rolls: Chef John’s Fresh Twist

Chicken salad on sliced bread makes for one of my favorite sandwiches of all time, but every once in a while, for a fun, and much more interesting change of pace, I’ll shake things up and give it the old rice paper treatment. Above and beyond this being a significantly more exciting presentation, it’s also see-through, which is very helpful if you forget what you rolled inside.

Speaking of which, the sky’s the limit. As long as you don’t over-stuff, and you can manage to get these things rolled up, you can use this technique for pretty much any set of ingredients you wish. The only major tip would be to avoid things that are very wet and drippy, since the rice paper may absorb too much moisture and start to break down.

These are best eaten fresh, but you can make them ahead, and store them in the fridge as long as overnight if need be. Just make sure each roll is separated by a piece of plastic wrap, or barely damp paper towel, since they will stick to each other if touching. And if you can find the larger size rice paper, that makes rolling a little easier, and you’ll only need one wrap per roll, but either way, I really do hope you give these a try soon. Enjoy!

Get the recipe for Chef John’s Chicken Salad Summer Rolls.

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