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