Description
The classic Thai Summer Rolls get a fun, healthy makeover with chicken, homemade BBQ sauce and a burst of sweet pineapple. Perfect for a light dinner or to serve on game day!
Ingredients
- FOR THE BBQ SAUCE:
- 1 cup Tomato Sauce
- ½ cups Pineapple Juice
- ½ cups Water
- ¼ cups Coconut Sugar
- ¼ cups Apple Cider Vinegar
- 1 Tablespoon Minced Fresh Garlic
- 1 Tablespoon Tomato Paste
- ½ Tablespoons Worcestershire Sauce, Make Sure It’s Gluten Free
- 2 teaspoons Sriracha Chili Sauce
- 1 teaspoon Salt
- ½ teaspoons Onion Powder
- ¼ teaspoons Hickory Liquid Smoke
- Pinch Of Black Pepper
- FOR THE CHICKEN:
- 4 ounces, weight Chicken Breast
- Salt
- FOR THE FILLING:
- 1 Medium Red Bell Pepper, Thinly Sliced
- ½ cups Corn, Thawed If Frozen
- 1 cup Carrot, Grated, About 2 Medium Carrots
- ½ cups Fresh Cilantro, Roughly Chopped
- ¼ cups Green Onion, Plus 2 Tablespoons, Sliced
- 1 Small Lime, Juiced
- 1 cup Pineapple Chunks, 24 Chunks
- 2 heads (Small) Boston Lettuce, Separated Into Leaves
- 8 Rice Paper Wrappers
Preparation
For the BBQ Sauce:
Combine all sauce ingredients into a pot and bring to a boil on high heat, stirring constantly. Boil for 1 minute. Reduce heat to medium low and simmer until sauce is thick and reduced, about 1 hour. Make sure to stir the sauce every so often.
For the chicken:
While sauce cooks, bring a large pot of salted water to a boil. Add the chicken and boil until it is no longer pink inside, about 10–15 minutes.
For the filling:
While the chicken boils, spray a grill pan with cooking spray and heat it on high heat. Add sliced peppers and cook until charred, stirring occasionally. Transfer to a small plate.
Once the pepper is cooked, add corn to the hot grill pan and cook until charred, which only takes about 1 minute. Transfer to a small bowl.
In a separate medium bowl, stir together grated carrots, cilantro and green onion. Squeeze lime into the mixture, along with a pinch of salt, and stir until combined.
Transfer the cooled chicken to a cutting board and shred with two forks. Place the chicken into a small bowl. Place the pineapple into a separate small bowl.
Prepare you work station by laying out a damp tea towel and placing all the ingredients around, so you’re ready to work quickly once you get rolling. Fill a large rimmed plate with warm water, and add it to your station.
To assemble, submerge one rice paper wrap into the warm water until it’s soft and pliable, about 30-45 seconds. Gently transfer it to your damp towel-covered work station and lay it out flat. Place one lettuce leaf in the center of the wrap, leaving a perimeter of space around the leaf so you can roll it later.
Lay 2 pieces of pepper in a line on top of the lettuce. You want the line going horizontally across the roll, not vertically. Spread 2 heaping tablespoons of the carrot mixture, then 1 tablespoon of the corn mixture on top of the pepper. Spread 1 tablespoon of shredded chicken on top of the veggies, and line 3 pineapple chunks on the side of the chicken (not on top of it).
Roll the wraps by folding the bottom of the wrapper over the filling. Then hold the whole thing firmly in place and fold in the sides. Hold all the folds in place and roll the whole thing horizontally, from bottom to top, keeping it all tight and tucked in. Repeat with remaining wraps.
Serve with the BBQ sauce to dip and devour.
Notes
1. If you don’t like spice, add 1 teaspoon Sriracha and then taste the sauce once it’s done cooking, and add the additional teaspoon if you want.
2. Make sure to cut the hard centers of the leaves out, which basically means you will be cutting each leaf in two. This makes it easier to roll. Also, if the leaves are really large, trim them down a bit.
