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Chicken Summer Rolls

Chicken Summer Rolls


12 8 ½-inch rice paper wrappers

1 large English cucumber, thinly sliced

2 medium carrots, peeled into ribbons about 3-inches long

2 large bell peppers, cored and thinly sliced

1 small head red cabbage, cored and thinly sliced

1 bunch scallions, sliced lengthwise into matchsticks about 3-inches long

1 small rotisserie chicken, skin removed, shredded

3 large plums, cored and thinly sliced

2 large, ripe avocados, cored and thinly sliced

¼ cup fresh cilantro leaves


Fill a large mixing bowl or flat-bottomed container with warm water. Working with one wrapper at a time, soak the wrapper in the water until soft, about 30 seconds, then carefully lay the softened wrapper over a flat surface. Lay a few pieces of each of the remaining ingredients (the vegetables and the chicken) in a row, roughly two inches above the bottom of the wrapper, leaving at least 2 inches on each side. Form the roll by gently tucking the sides of the wrapper over the pile of chicken and vegetables and rolling everything up, from the bottom to the top. Repeat with the remaining wrappers and ingredients.

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