Your favorite Caesar salad, in a mini bite-sized form. These lovely chicken Caesar rice paper rolls – or summer rolls – are a very fun twist on the Vietnamese classic. They’re wonderful for quick lunches or crowd-pleasing party bites, plus, they’re gluten-free and take less than 20 minutes to make.
I am firmly in my Caesar salad era and I’m not looking back! Rice paper spring rolls – or summer rolls – are most commonly associated with Vietnamese cuisine, but they make a wonderful wrapper for any kind of filling. And they’re gluten-free so are brilliant for anyone with an intolerance.
Think of them as a bit of a blank canvas – a container for any kind of lovely salad or anything you’d normally put in a wrap. They work wonderfully to encase a chicken Caesar salad here. Juicy chicken, crunchy lettuce, scallions, crispy bacon, lots of parmesan and Caesar dressing all combine into one lovely little satisfying bite and there just isn’t a lot better.
These are brilliant for speedy lunches, but they also make wonderful little party snacks. Slice them into small, bite-sized pieces like I have here, and serve up with lots of extra Caesar dressing for dipping.
It’s also a fun one to make with kids, or you can serve them up DIY style and have a bit of a rolling party!
Love all things Caesar too? Try these chicken Caesar inspired meatballs, chicken Caesar pasta salad, chicken Caesar smash tacos, chicken Caesar crispy rice salad or grilled chicken Caesar salad.
Ingredients
- Chicken. This is a fab way to use any leftover cooked chicken – or from a juicy herb roasted chicken. If you want to cook the chicken from scratch for this recipe, I recommend following the chicken instructions in this grilled chicken Caesar salad recipe (use breasts or thighs).
- Bacon. I prefer using streaky (or American) bacon here, for maximum flavor and crispiness. It’s easier to cook the bacon in strips, then chop it once it’s cooked and crispy.
- Caesar dressing. I’m using a speedy homemade Caesar dressing that I highly recommend trying. It uses a couple of quick tricks to get that Caesar flavor with fewer ingredients. You’ll need garlic aioli (or regular mayo), white miso paste, fish sauce, grated parmesan and black pepper.
- Rice paper. You can pick these (usually) round wrappers up in large grocery stores or Asian grocery stores, and you can buy them from Amazon.
How to make them
Soak your rice paper wrappers in a little water, then lay them, slightly overlapping if they’re small, on a wooden board. Layer the chopped lettuce, chicken, bacon and scallions down the middle. Sprinkle with parmesan, then dollop a little of the dressing on top.
Gently pick up one of the long edges of the wrappers, and tightly wrap it over the filling, trying to do this as tightly as you can. Fold in each edge, bringing them to meet the wrapper in the middle (the same way you would roll a wrap or burrito). Continue rolling, keeping everything tight, to seal the roll on the other side. Set aside and repeat with the rest of the ingredients.
Slice the rolls, either in half, or into smaller bite-sized pieces, then serve with the Caesar dressing on the side for dipping.
Watch how to make them
Got a question?
There are a few reasons this might be happening:
– You could be soaking the rice paper for too long in the water – it will continue to soften after you remove it from the water so try not to leave it in there too long. If you do, you’ll find it very tricky to wrap your rolls.
– You might also be using too much filling – try and reduce it and see if that makes a difference.
– And finally, you may need to shred your lettuce more finely – if it’s particularly crunchy it can tear through the paper. If all else fails, use two wrappers instead of one!
Like this recipe? Try these Caesar inspired ideas next
If you make this recipe, I’d love to hear from you! You can leave a recipe rating and a comment below. And remember to tag @DishedByKate on Instagram, Facebook and TikTok if you’ve made one of my recipes. Seeing your recreations really makes my day 😊.
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Chicken Caesar Rice Paper Rolls (Summer Rolls)
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Your favorite Caesar salad, in a mini bite-sized form. These lovely chicken Caesar rice paper rolls – or summer rolls – are a very fun twist on the Vietnamese classic. They’re wonderful for quick lunches or crowd-pleasing party bites, plus, they’re gluten-free and take less than 20 minutes to make.
Ingredients
For the Caesar dressing –
- 1/2 cup aioli or mayo
- 1/4 cup parmesan cheese, grated
- 1 teaspoon fish sauce
- 1 teaspoon white miso paste
- Black pepper
For the rice paper rolls –
- 3 slices of streaky bacon
- 12 sheets of rice paper
- 1 small Romaine lettuce, chopped
- 2 cooked chicken breasts, chopped
- 2 scallions, finely sliced
- 1/4 cup parmesan cheese, grated
Instructions
- Cook your bacon. Add your bacon to a pan over medium-high heat and cook, flipping a couple of times, until super crispy, about 5 minutes. Remove from the pan and chop into small pieces.
- Make your Caesar dressing. Add 1/2 cup aioli, 1/4 cup grated parmesan, 1 teaspoon of fish sauce, 1 teaspoon of miso paste and a very good grind of black pepper to a small bowl, then use a fork to combine into a cohesive sauce. Press down on the miso with the fork to mash it into the sauce. Set aside.
- Soak your rice paper. Before you soak your rice paper, make sure you have all your filling ingredients prepped and ready to go. Fill a bowl that will fit your rice paper wrappers with cold water. Working with one at a time, soak the rice paper wrappers in the water for about 45 seconds, then remove it and place on a wooden board.
- Fill the rice paper rolls. Layer the chopped lettuce, chicken, bacon and scallions down the middle. Sprinkle with parmesan, then dollop a little of the Caesar dressing over the top.
- Fold your rice paper rolls. This is much like folding a burrito or regular wrap and gets easier with practice. Gently pick up one of the long edges of the wrapper, and tightly fold it over the filling, trying to do this as tightly as you can. Fold in each of the shorter edges, bringing them to meet the wrapper in the middle (the same way you would roll a wrap or burrito). Continue rolling, keeping everything nice and tight, to seal the roll on the other side. Set aside and repeat the soaking and rolling with the rest of your ingredients and wrappers. Slice in half (or into bite-sized pieces) then serve with more Caesar dressing for dipping.
Notes
TIPS FOR SUCCESS: Wrapping these rolls takes a bit of practice and can be a little fiddly, but much like a burrito, you’ll get better as you go. The key thing to remember is to roll it nice and tightly – it doesn’t hugely matter if it gets a little messy, but you want them to be able to stay together when you slice them. If you’re really struggling, use two pieces of rice paper layered on top of each other (this way they’re less prone to tearing).
PREP AHEAD: You can make these rolls a couple of hours before serving them if you like – cover them and pop them into the fridge. Try not to layer them directly on top of each other as they like to stick, use a piece of parchment paper in between, and keep them covered so they don’t try out.
INGREDIENT NOTES: Skip the homemade dressing if you prefer and use your favorite store-bought one (but I do HIGHLY recommend trying the homemade one if possible – it’s very easy and SO worth it).
- Prep Time: 10
- Cook Time: 5
- Category: snacks
- Method: stove top
- Cuisine: american
Nutrition
- Serving Size: 3 rolls
- Calories: 310
- Sugar: 2g
- Sodium: 1459.9mg
- Fat: 15.2g
- Saturated Fat: 3.9g
- Unsaturated Fat: 2.6g
- Trans Fat: 0g
- Carbohydrates: 22.3g
- Fiber: 1g
- Protein: 20.3g
- Cholesterol: 55mg
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