Chicken summer rolls

By Rodney Bowers
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  • 113 grams rice vermicelli noodles, cooked and soft
  • 6-8 8” rice paper wraps
  • 1 1/2 cups chicken, cooked and shredded
  • 1 cup cucumber, seeds removed and julienned
  • 1 cup carrot, julienned
  • 1/2 cup thinly cut red cabbage
  • 6 lettuce leaves
  • 1/4 cup fresh mint
  • 1/4 cup fresh basil
  • 1/4 cup fresh cilantro


  1. Cook and refresh the noodles. 
  2. Shred the chicken
  3. Finely julienne the cucumber, carrots and cabbage then shred the lettuce.
  4. Tear and toss the fresh picked herbs together.
  5. With a bowl of room temperature water, soak the rice paper wraps for 15-20 seconds and lay out on a cutting board.
  6. Add the shredded lettuce to the middle of the rice paper, then add the cooked noodles and chicken.  
  7. Top with the vegetables and fresh herbs.
  8. Bring the side ends together and roll the wrap together.
  9. Serve with sweet chili and lime dressing.

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