Earlier this summer, I tried this out as a "fusion" theme dish. These summer rolls are a great appetizer for a hot summer day. They're light and refreshing, mingling sweet, sour and spicy together. The jerk chicken and mango add another level of complexity to the dish that's offset perfectly by the pickled carrots and daikon. Give it a try next time you need a fun party appetizer.
Note: you can use whatever jerk chicken recipe you want, and if you want to make regular summer rolls, just omit the mango and make regular grilled chicken breasts instead. For my jerk chicken, I just use Walkerswood brand seasoning. You can also serve this with nuoc cham (fish sauce, lime juice, palm sugar and thai chilis) or peanut sauce, depending on your preference)
Ingredients for rolls
- 1 pack spring roll wrappers
- 21-25 shrimp, steamed, chilled, and cut in half down the center (you will need 1 or 1 1/2 shrimp per roll, depending on the size of your wrapper)
- fresh basil leaves
- jerk chicken breast, cooled and cut thinly
- fresh mint
- fresh cilantro
- fresh mango, julienned
- rice vermicelli noodles, cooked, drained and chilled
- butter lettuce or red leaf
- pickled carrots and daikon
- 2 spoonfulls of peanut butter
- 1 spoon of hoisin sauce
- hot water
- To make the peanut sauce, mix everything together and add hot water until you reach the correct consistency. Adjust seasoning to taste
- For the rolls, cut all ingredients for your mis en place. Get a bowl (or large plate with an edge) of warm water. Move the spring roll wrapper in the water until pliable. Transfer to a work surface
- Start with 2 or three pieces of shrimp an top with your whole basil leaves (to create a green background for the shrimp) Top with your chicken, vermicelli, mango and other herbs. The amount that goes in the roll will take practice
- Wrap and set aside covered with a damp towel to keep moist until you finish the others.
- Serve with lettuce, herbs, pickled vegetables and your desired sauces.