BBQ chicken summer rolls with avocado, mint and a peach vinaigrette. A delicious and refreshing summer lunch or dinner.
Summer rolls are one of my favorite lightened up dinners to make. Fill them with your favorite protein, fresh veggies and a creamy dipping sauce and you’re left with a delicious combination of textures and flavors.
These BBQ chicken summer rolls are filled with grilled bbq marinated chicken, avocado, jalapeno, mint leaves and microgreens. I paired them with an easy peach vinaigrette for a sweet and savory flavor combination.
Tips for making the perfect summer rolls
Chop your veggies ahead of time
Summer rolls are best enjoyed fresh, but having your fillings washed & chopped ahead of time is a game changer.
Don’t over soak your rice paper
Your rice paper should still slightly hold its shape when it comes out of the water. It will continue to soften as it sits and gets filled, so you don’t want to start off with a soft rice paper.
Use a combination of different flavors and textures
I always add a protein, fat and crunchy veggie to my summer rolls. I love combining creamy avocado, savory chicken or tofu, and spicy jalapeno, with a touch of sweetness from the peach vinaigrette.
What you’ll need to make Chicken Summer Rolls
- rice paper– I usually grab my rice paper at the international section in the grocery store
- veggies: I used microgreens, crunchy cucumbers and sliced jalapeno
- avocado– for added fat and creaminess
- bbq grilled chicken– or swap your favorite protein with your go-to marinade
- mint leaves– optional, but they add such a good freshness
- homemade peach vinaigrette for a sweet and tart finish. Made with yellow peaches, apple cider vinegar, olive oil, honey, dijon mustard and salt
- Start by marinating your chicken breast in your favorite BBQ sauce for 10 minutes. Grill it on a pan for 4-6 minutes per side until cooked through, then slice it into strips
- Prepare your rice paper by soaking them in warm water to soften. Fill with your veggies and chicken and roll tightly
- Blend the peach vinaigrette ingredients to make your sauce, then serve with your summer rolls for a refreshing lunch or dinner!
I know summer rolls may seem overwhelming to make, but practice makes perfect so I hope you give these a try!
Other summer recipes you’ll love:
Arugula Steak Salad
Asparagus Leek Quiche
Herbed Pearl Couscous and Salmon
Ingredients
BBQ Chicken
- 2 large chicken breast (1.3 lbs)
- 1/4 cup BBQ sauce
- 1 tbsp olive oil
- Pinch of salt
Summer Roll Fillings
- 10-12 large rice papers
- 2 avocado, sliced into strips
- 2 jalapeno, thinly sliced
- 3 persian cucumbers, thinly sliced
- Fresh mint leaves
- Microgreens or spring mix
Peach Vinaigrette
- 1 large yellow peach, peeled and chopped
- 1/4 cup olive oil
- 1 tbsp honey
- 1 tbsp apple cider vinegar
- 1 tsp dijon mustard
- Pinch of salt
Directions
- Slice the chicken breast in half lengthwise, then marinate it in the BBQ sauce for 10 minutes.
- Heat a large skillet or grill pan on medium heat and add in a tbsp of olive oil. Grill the chicken for about 4-6 minutes per side, until cooked through. Pour any remaining BBQ sauce into the pan while cooking.
- Once cooked, slice the chicken into thinner strips.
- Prepare the rice paper by filling a shallow plate or wide bowl with warm water. Dip the rice paper into the water bowl for about 30-40 seconds, rotating it to cover all sides. The rice paper should still hold its form slightly, and not be too sticky. Place it onto a cutting board or flat surface, and pat it dry with a towel or paper towel.
- Begin filling the rice paper with your greens, sliced chicken, avocado, jalapeno, cucumber and mint. Once all fillings are in, fold the bottom of the rice paper over the fillings, then fold in each side over the center and roll. Repeat with remaining filling.
- For the peach vinaigrette, add the peeled and chopped peach to a blender with the honey, olive oil, dijon, apple cider vinegar and pinch of salt. Blend until smooth.
- Slice the summer rolls in half or leave whole. Serve with your peach vinaigrette.
Thank you, Kristy! I’m so happy you tried this recipe.