salad rolls aren’t my usual go to cause frankly, usually they’re pretty bland until you dunk them in sauce. Not these. The chicken and noodles get marinated in chili crisp before they ever touch the rice paper, so every bite pulls its weight. The dip is just an added bonus!
Grab a rotisserie chicken for a true no-cook night, or throw it on the grill if you’re already out there. Either way, dinner’s done in 30 minutes.
And don’t skip the extended cut of Reggie eating peanut butter at the end of today’s post. I nearly died laughing filming it. No golden retrievers were harmed in the making of this video, just 2 happy girls.
chili crisp chicken salad rolls
TOTAL TIME: 30 minutes
SERVES: 4
tools i use.
ingredients.
For the chili crisp peanut sauce:
½ cup natural peanut butter
1-2 tbsp chili crisp
1 tbsp soy sauce
2 tsp lime juice
1 tbsp honey
Warm water, as needed to thin
For the noodle and chicken mix:
150 gr vermicelli noodles
2 cups cooked shredded chicken
1-2 tbsp chili crisp
1 tbsp honey
1 tbsp sesame oil
¼ cup rice wine vinegar
1 tbsp soy sauce
For the rolls:
8 rice paper wrappers
2 very ripe mangos
4 Persian cucumbers
2 large carrots
Fresh mint
steps.
Make the sauce:
Start by prepping your vermicelli noodles per package instructions (I just dump them in a bowl and cover with hot water for a few minutes).
While those soak, make your sauce: in a small bowl, whisk together ½ cup natural peanut butter, 1-2 tbsp chili crisp (depending on your spice preference), 1 tbsp soy sauce, 2 tsp lime juice and 1 tbsp honey.
Mix in up to ¼ cup warm water to thin out to a fairly runny consistency. Set aside.
Make your chicken and noodles:
Drain your noodles and add to a large bowl, along with your finely shredded chicken.
Add in 1-2 tbsp chili crisp, 1 tbsp honey, 1 tbsp sesame oil, ¼ cup rice wine vinegar and 1 tbsp soy sauce. Set in the fridge until you’re ready to roll.
Prep your veggies:
Julienne mango, cucumber and carrots.
Assemble:
Grab a container or plate with a large rim, large enough to fit your rice paper. Add a layer of room temp water.
One at a time, slide rice paper wrapper through the water, just to get wet, and lay on a wood cutting board.
Lay on a flat surface and add a layer of mint, your julienned mango, cucumber, carrot, and then your noodle mix.
Roll tightly like a burrito and repeat with all the rolls.
Serve with the chili crisp peanut sauce for dipping.
tips and subs.
make it GF: ✅ use tamari in place of soy sauce
make it DF: ✅