Rotisserie Chicken Summer Rolls
2 cups shredded chicken (1 rotisserie chicken)
10, 6 inch rice paper wrappers
1 large carrot, julienned
1 cucumber, julienned
4 green onions/scallions, chopped
1/2 cup fresh basil leaves
1 head butter leaf lettuce
For the tomato-basil dressing
2 roma tomatoes, seeded (~1 cup)
1/2 cup packed basil leaves, fresh
1/3 cup Olive oil
1/4 cup white wine vinegar
1/4 cup mayonnaise
1 Tbsp. honey
1 Tbsp. lemon juice
salt and pepper, to taste
Dip a sheet of rice paper (6-inch rounds) into a your bowl of lukewarm or cool water for 10-15 seconds then lay flat on a damp towel on top of a cutting board or firm surface.
Working on the bottom third of rice paper, spread the butter lettuce on first followed by the pieced chicken and carrots. Fold up the bottom edge to cover so the edge of the rice paper hits the middle piece of the rice paper.
Then, layer on the basil, green onions, cucumber, and more of the chicken mixture. Fold in the sides and gently, but tightly fold up until the roll is closed and snug.
Place the finished roll on a plate that is lined with a damp paper towel. Continue with remaining ingredients, being sure not to place the finished summer rolls next to each other because they will stick.
To serve, cut each roll in half crosswise. Blend the tomato/basil dressing ingredients in a food processor. Serve with the summer rolls.