Summer Spring Rolls

Summer Rolls

Summer Rolls


16 Spring Rolls


  • ½ (3 ¾-ounce) package cellophane noodles
  • 16 spring roll wrappers
  • 1 large head Boston lettuce, leaves separated
  • ¾ cup coarsely grated carrot
  • ¾ cup finely julienned English cucumber
  • 2 cups shredded Lunds & Byerlys Classic Rotisserie Chicken
  • ½ cup coarsely chopped fresh cilantro
  • ½ cup cup thinly sliced green onion
  • cup cup finely julienned radish
  • Asian dipping sauce (see recipe below)


  1. Soak cellophane noodles in hot water for 15 minutes; drain well and snip into 2-inch lengths. Keep covered with moist paper towel until ready to use.

  2. Dip one spring roll wrapper in warm water (about 5 seconds); remove and arrange between 2 moist paper towels. Repeat with remaining wrappers. Do not stack.

  3. Remove top towel from one wrapper. Arrange lettuce leaf on the bottom two-thirds of wrapper, leaving 1 inch on sides. Evenly divide and layer carrot, cucumber, chicken and noodles; top with cilantro, onion and radish.

  4. Starting with wrapper edge closest to you, fold edge up about 2 inches. Fold each end just to cover filling, then continue to roll. Repeat with remaining ingredients.

  5. Arrange in a 9×13-inch baking pan. Cover with moist paper towel and plastic wrap; serve immediately or refrigerate up to 3 hours.

  6. To serve: Bring rolls to room temperature (no longer than 1 hour). Cut in half diagonally; serve with Asian Dipping Sauce.

  7. Asian Dipping Sauce:
  8. In medium bowl, whisk together ½ cup rice wine vinegar, ½ cup sugar, 2 tablespoons oyster sauce, 2 teaspoons soy sauce, 1 teaspoon minced garlic, 1 teaspoon sesame oil, ¼ teaspoon crushed red pepper flakes and 1 green onion, thinly sliced.

  9. Add all ingredients to a medium bowl; whisk to combine. Serve immediately.

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.