Chicken Salad Summer Rolls

Name: Chicken Salad Summer Rolls
Total time: 70
Yield: 3
Ingredients: ½ pound shredded cooked chicken; 2 tablespoons minced red onion; ¼ cup thinly sliced celery; salt and freshly ground black pepper to taste; 1 pinch cayenne pepper, or to taste; ¼ teaspoon smoked paprika; ⅛ teaspoon ground cumin; ¼ cup mayonnaise; 6 small rice paper sheets; 12 slices ripe avocado; ½ cup thinly sliced red bell pepper strips; ½ medium English cucumber, cut into strips; ½ cup julienned carrot; 2 cups chopped hearts of romaine lettuce; ⅓ cup mayonnaise; 1 tablespoon lemon juice; 2 teaspoons chopped fresh tarragon; 2 teaspoons finely sliced fresh basil; 1 clove garlic, crushed; salt and freshly ground black pepper to taste

Recipe by John Mitzewich from allrecipes.com

Lunch,Appetizer 1 Hr. 10 Mins.

Ingredients

3 servings

•

½ pound shredded cooked chicken
•

2 tablespoons minced red onion
•

¼ cup thinly sliced celery
•

salt and freshly ground black pepper to taste
•

1 pinch cayenne pepper, or to taste
•

¼ teaspoon smoked paprika
•

⅛ teaspoon ground cumin
•

¼ cup mayonnaise
•

6 small rice paper sheets
•

12 slices ripe avocado

•

½ cup thinly sliced red bell pepper strips
•

½ medium English cucumber, cut into strips
•

½ cup julienned carrot
•

2 cups chopped hearts of romaine lettuce
•

⅓ cup mayonnaise
•

1 tablespoon lemon juice
•

2 teaspoons chopped fresh tarragon
•

2 teaspoons finely sliced fresh basil
•

1 clove garlic, crushed
•

salt and freshly ground black pepper to taste

Instructions

Mix chicken, red onion, celery, salt, black pepper, cayenne pepper, smoked paprika, cumin, and mayonnaise until well blended. Cover and refrigerate until thoroughly chilled, at least 30 minutes.
Working one at a time, dip a rice paper into cold water and let soak just until it starts to become flexible. Shake off most of the excess water and lay on a work surface. Place 2 slices of avocado in the center of the wrapper, about 1 inch in from the edge closest to you. Layer with bell pepper, cucumber, and carrot, spread about 1/4 cup chicken salad over top, and cover with lettuce.
Grab the end of the wrapper closest to you and roll it up, gently stretching the flexible rice paper while tucking in the sides. Wet a second wrapper and wrap it around the first. Wrap the summer roll in barely damp paper towels and cover with plastic while you make the remaining 5 rolls.
Mix mayonnaise, lemon juice, tarragon, basil, garlic, salt, and pepper together for dipping sauce.
Serve summer rolls with dipping sauce on the side.