Ingredients
For the Summer Rolls
- 12 large rice paper wrappers
- Red bell pepper, sliced
- Yellow bell pepper, sliced
- Matchstick carrots
- Cucumber, sliced
- Lettuce leaves
- Fresh herbs, like basil and/or cilantro (optional)
- One rotisserie chicken, cooled and shredded
For the Avocado Ranch Dipping Sauce
- 1 ripe avocado
- ¼ cup water
- 3 Tbsp. apple cider vinegar
- 2 Tbsp. mayonnaise
- 1 green onion, chopped
- 1 small garlic clove
- ½ tsp. dried dill, optional
- ¼ tsp. kosher salt
Instructions
- Soak the rice paper wrappers, one at a time, in warm water for about 30 seconds, or until completely pliable. Transfer one rice paper wrapper to a work surface.
- Layer the vegetables and chicken in the center of the wrapper (about ⅔ cup total). Fold the sides of the wrapper into the center, then fold up the bottom over the fillings and gently but firmly roll up to the top to seal while keeping the roll tightly packed. Repeat with the remaining wrappers.
- To prepare the sauce, combine all of the sauce ingredients in a high-powered blender. Blend until smooth and creamy. For a thinner consistency, add more water.
Summer rolls can be refrigerated for up to 3 days and the sauce will keep in the fridge for up to 5 days.