These summer rolls/fresh rolls/rice paper rolls are super versatile (you can put anything in them you like) and perfectly illustrate what you can do with rotisserie chicken (on National Rotisserie Chicken Day – June 2, 2022). Thank you to Annette K. in our Whippany, NJ location for submitting.
Bring a pot of water to a boil over high heat and add vermicelli noodles. Cook for 2 minutes until soft. Transfer noodles to a bowl with a strainer to completely drain out any water
Fill a large shallow bowl with warm water, about 1 to 2 inches high. Take one rice wrapper at a time and quickly dip into the warm water for one second, or according to package directions. Shake off excess water. The wrapper will start to soften and feel a bit sticky. Transfer the wrapper onto a clean dry flat surface.
Place some cucumbers and carrots in the center of the rice wrapper into a log shape, leaving 2 inches of space on each side. Top with about 2 tbsp or vermicelli noodles, a few basil leaves, and 2-3 tbsp of chicken.
Roll the wrapper up tightly from the bottom but gently so you don't tear it. Roll it up halfway over top of the noodles. Then fold over the left and right sides inward. Then continue to tightly roll the wrapper to seal the mixture inside. If the wrapper doesn't feel soft and pliable, apply some water to your fingers and to the wrapper to help soften.
Rolls are best served freshly made. Once they sit out, excess water can cause the rice wrappers to break apart. If you have leftovers, store them in an airtight container in the refrigerator for no more than 24 hours.
Combine hoisin sauce, peanut butter, water, lime juice, and honey. Stir well with a spoon until smooth and uniform. Sprinkle some chopped roasted peanuts on top.