4boneless, skinless chicken breast, sliced into 1/4-inch slices
16.75-ounce package maifun rice stickssoftened in warm water, according to package instructions
112-ounce package rice paper rounds
1red bell peppercored and sliced into matchsticks
2carrotspeeled and sliced into matchsticks
1bunchfresh cilantro (chopped)
dipping sauces for summer rolls
Combine the vinegar, soy sauce, garlic, wasabi, and crushed red pepper in a large bowl. Slowly whisk in the oils.
Add the chicken pieces, turning to coat them in the marinade. Allow to marinade for at least 20 minutes.
Heat a large skillet and add the chicken. Discard the marinade. Cook the chicken over medium heat, stirring until cooked through.
Remove the chicken from the pan and chill until cold. Can be made up to 1 day in advance.
Prepare the rice sticks according to package instructions for softening in water.
Assemble all ingredients at your work station: chilled chicken, rice noodles, rice papers, lettuce, peppers, carrots, and cilantro. You're going to assemble each summer roll one at a time.
Heat 2-inches of water in a large skillet. Soften the rice papers one at a time by holding each piece in warm water for 15-30 seconds. Shake off the excess liquid and place it on a plate. Place small amounts of the fillings across the center of the paper.
Fold over one edge, tuck in the sides, and roll until the filling is encased in the rice paper round. Place on a platter and cover with a damp cloth.
Continue rolling rice papers with fillings until you have as many as you want or until ingredients are exhausted. Be sure not to let the sides touch as they will stick together and tear when removed.
Nutritional values are approximate and do not include dipping sauces.Summer rolls may be made up to a day in advance, covered tightly with plastic wrap, in the refrigerator.