Inevitably, I always have a couple days worth of leftovers after I grill. Wanting something fresh and light, I decided to utilize leftover smoked chicken and corn in this Summer Roll recipe. Summer Rolls can be a bit time consuming but so worth the effort. To simplify this recipe, just omit the rice paper rolls and chop everything up into a quick salad instead.

Smoked Chicken Summer Rolls 

Ingredients:

about 2 cups Smoked or Rotisserie Chicken, chopped into bite size pieces or shredded

1 cup Grilled Corn-on-the-Cob, kernels removed and cob discarded (or save cob for stock)

about 2 cups Fresh Lettuce Leaves, washed and spun dry

about 2 cups rice Vermicelli, or pasta of choice, cooked per pkg directions and allowed to cool

1 cup Fresh Basil Leaves, loosely packed

1 cup Mint, loosely packed

about 2 tbsp Toasted Salted Sesame Seeds, optional

6 to 8 Rice Papers

1/2 tab butter or 1/4 tsp of Oil of choice, optional

1/4 tsp Smoked Paprika

Salt and Pepper to taste

1 Shallow Saute Pan, wide enough to fit the rice papers and filled with 1″ warm water

1/2 cup Avocado Poblano Sour Cream, recipe follows

Method:

Cook Vermicelli according to package instructions and then toss it with the butter, smoked paprika, and salt and pepper to taste. Set seasoned noodles aside to continue cooling. In a medium sized sauce pan add the warm water and set aside. Set up an assembly line on your kitchen island or counter top. Roll on a cutting board with warm water directly in front of you and arrange the remaining ingredients in order of how you want to layer them on the rice paper. To begin, soak the rice paper first in the warm water for a few seconds until it is pliable then place the dampened rice paper on the cutting board. Build the roll by starting with the lettuce first at the bottom of the paper followed by seasoned noodles, smoked chicken, corn kernels, herbs, and sesame seeds. Try not to overstuff the rolls or the rice paper may tear. Once you’ve layered the ingredients on top the rice paper fold the sides first from left to right towards the center of the roll. Then roll from the bottom of the rice paper to the top while continuously tucking the ingredients and sides of the roll in as needed. If you’ve ever rolled egg rolls or a burrito then this process is exactly like that. It helped me when I first started making Summer Rolls to watch other people rolling them on YouTube. Continue rolling until all ingredients are used. Serve the rolls immediately with Avocado Poblano Sour Cream.

Avocado Poblano Sour Cream

Ingredients:

1 Avocado, pit removed

1 Poblano chili, stem and seeds removed

1 to 2 Jalapeno chilies, stem and seeds removed

1/4 cup Sour Cream

1/4 tsp Cumin Powder

1/4 tsp Garlic Powder

Juice from one Lime

Salt and Pepper to taste

Method:

I opted to sear my avocado and chilies on the grill, but this is optional. You can use the avocado as is and gently sear the chilies over a flame or under the broiler. Once the chilies are slightly charred, place in a container with a lid and allow to sweat for a few minutes. Once cooled, removed the charred skin and set chilies aside. In a food processor, combine the avocado, chilies, lime juice, cumin and garlic powder. Process until smooth. In a serving bowl, add the sour cream and pureed avocado poblano mixture. Stir until well combined. Salt and pepper to taste. Serve immediately or chill in the fridge for 3o minutes to an hour.