Summer Rolls

  • [pinit]

Summer Rolls with Dipping Sauce

One of my favorite treats is the Vietnamese Chicken Salad Rolls at Pei Wei. They are an occasional indulgence. When I saw that Katie had made some summer rolls, I decided to try making them myself. I was amazed at how easy it was to do. And how delicious!

Years ago I had seen this recipe in Fine Cooking. Recently, I remembered it and used it as my basic guide for constructing the rolls, but instead of following their recipe I took the flavor components from my favorite Chinese Chicken Salad recipe and incorporated them into summer rolls. I made one dipping sauce similar to the dressing. And for good measure, I made a second dipping sauce, similar to the sauce in my kids’ favorite, Peanut Butter Chicken.

These rolls were so good! Our family loved feasting on them while watching a combination of Nascar, Golf, and Baseball on Saturday night, especially since our favorite flavors were featured.
Summer Rolls

The trick to this recipe is to prepare all your filling ingredients ahead of time so that you can assemble rolls in quick succession of one another. The rice paper can dry out quickly. We’ve all been talking about them and wanting to enjoy them again soon. To become a conversation topic is to become a regular good. cheap. eat. around here.


As a FoodBuzz Tastemaker, I am offered from time to time different products to try out and experiment in recipe making. Recently, I received a $30 gift certificate to Asian Food Grocer. I had such a good time browsing the website and choosing ingredients that I might not otherwise buy, including some Asian candy for the kids. They loved the soda candy and chocolate Pocky!

I was really impressed with the prices at Asian Food Grocer. They were much lower than what I pay at my local grocery store. The items came within 2-3 days and were packaged better than I could have done it myself! I will definitely be heading back to their site. We love Asian flavors, but I’m not very experienced in preparing traditional meals. But, after my recent success with summer rolls, stand back. FishMama’s going Asian!

Would you rather subscribe by RSS?
Read Newer Post
Read Older Post

Comments

  1. We make a similar roll but with shrimp. It’s been ages since we’ve had them. After reading this post, I’m inspired to whip up a batch. We’ll need to invite folks over as the recipe we have makes enough to feed an army. LOL.

  2. Can you make these ahead of time? If so, do you need to keep them covered with a damp towel to keep them from drying out? We love these at our local restaurant, thought they’d be easy, just didn’t know how to do it! Thanks

    • You can make them ahead, but yes, they need to be covered. (Pei Wei’s are always made ahead of time.) I wouldn’t make them days and days ahead of time, but a few hours is fine. And I’ve eaten them leftover the next day, too.

  3. Love your site will be trying the spring rolls
    I love a dish at mr favorite Thai/Hmong rest.
    Called chicken laab and tried to make it at
    Home and it tasted just like the org. It uses
    Large ground chicken breast cilantro green
    Onions hot sauce… So I will be making your
    Spring rolls to go with it.
    Thank you!

Share Your Thoughts

*