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Italian Summer Rolls

An Italian version of the classic Vietnamese summer roll. Served with a kumquat dressing.

Scale

Ingredients

  • 1/2 pound boneless, skinless chicken breast
  • 1 tablespoon Bertolli Organic Extra Virgin Olive Oil
  • 4 large purple radishes (julienned (cut into sticks))
  • 1 cup basil leaves
  • 6 rice paper wrappers

For the dressing:

  • 1/4 cup Bertolli Organic Extra Virgin Olive Oil
  • 8 kumquats
  • 1/8 teaspoon kosher salt (or more, to taste)
  • freshly ground black pepper (to taste)

Instructions

For the rolls:

  1. Put the chicken breast in a pot and fill with water until the breast is covered. Bring to a boil and turn the heat off. Cover with a lid and let sit for 10 minutes.
  2. Take the chicken out and let cool to room temperature.
  3. Using your fingers, shred the chicken into thin strips over a plate. Add the 1 tablespoon olive oil over the chicken and season with salt and pepper. Toss the chicken shredded chicken until the pieces are evenly coated.
  4. Put a tea towel on a flat surface and place a bowl large enough to fit a spring roll wrapper, filled with warm water next to it.
  5. Place your hands on opposite sides of rice paper and dunk in water, sliding it from side to side until it becomes smooth and soft, almost see through.
  6. Put the rice paper on the towel and place a few slices of radishes, a few basil leaves and about 1/4 cup of shredded chicken closer to one side of the paper.
    Fold the bottom ends, then the side with the ingredients, gently so the wrapper doesn’t break. Roll tightly up to the other end.
  7. Repeat with remaining ingredients and spring roll wrappers.
  8. Serve with dipping sauce.

For the dipping sauce:

  1. Put all the ingredients for the dressing in a blender and blend until smooth. Transfer to a serving dipping bowl.

Notes

For vegans and vegetarians: substitute chicken for canned jackfruit. I don’t recommend using fresh jackfruit since the texture is different than canned jackfruit.

Keywords: Side, party food, snack

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