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Chicken Salad Rolls with Miso Tarragon Dipping Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 46 reviews
  • Author: Beverly
  • Prep Time: 60 minutes
  • Cook Time: 0 minutes
  • Total Time: 60 minutes
  • Yield: 10 rolls
  • Category: No-Cook
  • Method: No-Cook
  • Cuisine: Asian Fusion
  • Diet: Low Fat

Description

These Chicken Salad Rolls with Miso Tarragon Dipping Sauce are a fresh and light appetizer or snack, combining tender shredded chicken, crisp vegetables, fresh herbs, and delicate vermicelli noodles wrapped in rice paper. Paired with a tangy, creamy miso tarragon dipping sauce, these rolls offer an exciting blend of flavors and textures perfect for a healthy and satisfying meal.

Ingredients

Scale

For the Salad Rolls

  • 5 ounces uncooked vermicelli noodles
  • 1 large carrot (ribboned)
  • 1 avocado (thinly sliced)
  • 1/3 cucumber (thinly sliced)
  • Handful chives
  • 1/2 cup (packed) mint (chopped)
  • 1/2 cup (packed) basil (torn)
  • 1/2 butter leaf lettuce
  • 2 cups cooked chicken (shredded into smaller pieces)
  • 1 pack rice paper (8.5″ size)

For the Miso Tarragon Dipping Sauce

  • 1 tablespoon tarragon (finely chopped)
  • 4 tablespoons sour cream
  • 4 tablespoons mayo
  • 4 teaspoons miso paste (or to taste)
  • 2 teaspoons lemon juice
  • 1 clove garlic (minced)
  • Pepper (to taste)

Instructions

  1. Prepare the Dipping Sauce: Combine the tarragon, sour cream, mayo, miso paste, lemon juice, minced garlic, and pepper in a small bowl. Mix well until smooth. Refrigerate the sauce until needed to allow the flavors to meld.
  2. Cook and Prepare Ingredients: Cook the vermicelli noodles according to the package directions. Rinse with cool water and transfer to a bowl. Use a vegetable peeler to create carrot ribbons or cut them into matchsticks. Thinly slice the avocado and cucumber, chop the herbs (chives, mint, basil), and prepare the butter leaf lettuce.
  3. Soften the Rice Paper: Fill a large bowl with cool water. Dip one rice paper sheet into the water, ensuring it softens but does not become too sticky, then place it flat on your work surface to assemble the roll.
  4. Assemble the Salad Rolls: Place a portion of vermicelli noodles, prepared vegetables, herbs, and shredded chicken onto the top third of the softened rice paper. Fold the sides in slightly, then fold the top edge over the filling. Using your hands, tuck in the filling gently as you roll the rice paper tightly toward you, being careful not to tear it. The roll should be firm but not overly tight.
  5. Repeat and Serve: Continue soaking and rolling until all filling is used. Serve the chicken salad rolls whole or cut in half alongside the chilled miso tarragon dipping sauce for a refreshing bite.

Notes

  • Be gentle when rolling the rice paper to avoid tearing; the wraps should be firm but flexible.
  • If you cannot find tarragon, you can substitute with fresh dill or parsley for a similar herbal note.
  • These salad rolls are best enjoyed fresh but can be stored covered in the refrigerator for up to 4 hours.
  • For a vegetarian option, omit the chicken and add extra vegetables like bell peppers or tofu.
  • Use warm water to soak the rice paper if cool water makes it too stiff or hard to roll.

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Find it online: https://onepotmealideas.com/chicken-salad-rolls-with-miso-tarragon-dipping-sauce-recipe/