BBQ Chicken Summer Rolls
This recipe crafts vibrant BBQ Chicken Summer Rolls, featuring tender shredded chicken coated in a homemade, tangy-sweet BBQ sauce, complemented by crisp fresh vegetables and juicy pineapple, all neatly wrapped in delicate rice paper for a refreshing and satisfying main course.
Equipment
- 1 Saucepan For simmering the BBQ sauce.
- 1 Cutting Board For prepping chicken and vegetables.
- 1 Chef's knife Essential for chopping and slicing all ingredients.
- 1 Skillet or Frying Pan For cooking the chicken breast.
- 1 Shallow Dish or Plate For hydrating the rice paper wrappers.
Ingredients
Main
- FOR THE BBQ SAUCE:
- 1 cup Tomato Sauce
- ½ cups Pineapple Juice
- ½ cups Water
- ¼ cups Coconut Sugar
- ¼ cups Apple Cider Vinegar
- 1 Tablespoon Minced Fresh Garlic
- 1 Tablespoon Tomato Paste
- ½ Tablespoons Worcestershire Sauce Make Sure It's Gluten Free
- 2 teaspoons Sriracha Chili Sauce
- 1 teaspoon Salt
- ½ teaspoons Onion Powder
- ¼ teaspoons Hickory Liquid Smoke
- Pinch Of Black Pepper
- FOR THE CHICKEN:
- 4 ounces weight Chicken Breast
- Salt
- FOR THE FILLING:
- 1 Medium Red Bell Pepper Thinly Sliced
- ½ cups Corn Thawed If Frozen
- 1 cup Carrot Grated, About 2 Medium Carrots
- ½ cups Fresh Cilantro Roughly Chopped
- ¼ cups Green Onion Plus 2 Tablespoons, Sliced
- 1 Small Lime Juiced
- 1 cup Pineapple Chunks 24 Chunks
- 2 heads Small Boston Lettuce, Separated Into Leaves
- 8 Rice Paper Wrappers
Instructions
- Combine all BBQ sauce ingredients (tomato sauce, pineapple juice, water, coconut sugar, apple cider vinegar, garlic, tomato paste, Worcestershire, sriracha, salt, onion powder, liquid smoke, pepper) in a saucepan and simmer over medium-low heat for 30-40 minutes, stirring occasionally, until thickened.
- Season the chicken breast with salt. Cook the chicken in a skillet over medium heat until fully cooked through, then shred it finely using two forks.
- Toss the shredded chicken with about ½ to ¾ cup of the prepared BBQ sauce until well coated.
- Prepare the filling vegetables: thinly slice the red bell pepper, grate the carrots, roughly chop the fresh cilantro, and slice the green onions (reserving 2 tablespoons for garnish if desired).
- In a medium bowl, combine the sliced bell pepper, corn, grated carrot, chopped cilantro, and sliced green onion. Add the lime juice and pineapple chunks, tossing gently to combine.
- Fill a shallow dish with warm water. Briefly dip one rice paper wrapper into the warm water, about 15-20 seconds, until it becomes soft and pliable.
- Lay the softened rice paper wrapper flat on a clean, damp surface. Place a Boston lettuce leaf near the bottom edge of the wrapper.
- Spoon a portion of the vegetable filling onto the lettuce, followed by a portion of the BBQ chicken mixture.
- Fold the bottom edge of the rice paper over the filling, then fold in the sides, and finally, roll it up tightly from bottom to top, creating a secure summer roll.
- Repeat with the remaining wrappers and filling. Serve immediately or store covered in the refrigerator. Serve with extra BBQ sauce for dipping.
Notes
1. For the BBQ sauce, ensure a good balance of sweet, tangy, and spicy. Taste and adjust sriracha or apple cider vinegar as needed. Simmer longer to achieve a thicker, more concentrated flavor. 2. Cook the chicken gently to keep it moist, then shred it finely for better distribution within the rolls. 3. When assembling, do not overstuff the rice paper wrappers; less is more for a tight, elegant roll. Hydrate the wrappers just until pliable, not overly soft, to prevent tearing. 4. Arrange ingredients neatly on the lettuce leaf before rolling for a visually appealing cross-section and consistent flavor in every bite.