Smoked Chicken Summer Rolls

By Marcus Samuelsson |

Smoked Chicken Summer Rolls are my twist on the traditional Vietnamese summer roll. The smoked flavor of the chicken is incredible, while the splash of orange liqueur in the dipping sauce adds a subtle sweetness. This recipe was inspired from my visit to a Buddhist temple in New York City where I learned how to please ghosts with food for the first episode of my new show The Feed. Give it a try, but don’t blame me if you resurrect some spirits in the process.


The Rolls

1 tablespoon dill, chopped

2 teaspoons mirin

1 tablespoon soy sauce

1 teaspoon wasabi paste

1 teaspoon blonde miso

3 tablespoons olive oil

1/4 teaspoon berbere (or paprika)

Two 4-oz smoked chicken breasts, shredded

1/2 apple, peeled and finely diced

1/4 cup shredded Napa cabbage

Thin rice noodles , cooked al dente

2 inches cucumber, peeled and thinly sliced

2 inches daikon, peeled and thinly sliced

4 mint leaves, torn

Rice wrappers

The Sauce

1 chili, minced

1 clove garlic, minced

1 tablespoon soy sauce

1 tablespoon olive oil

2-3 tablespoons sauce from chicken salad

Gran Marnier or other orange liqueur

Juice from 2 tangerines


Image by FYI Network

Mix 1 tablespoon chopped dill, 2 teaspoons mirin, 1 tablespoon soy sauce, 1/2 teaspoon wasabi paste, 1 teaspoon miso, 3 tablespoons olive oil, 1/4 teaspoon berbere.

Combine chicken, apple, cabbage and noodles and toss with a few spoonfuls of dressing (just enough to coat, not too wet).

Dip rice wrapper in warm water to soften. Lay wrapper on a piece of plastic wrap. Layer cucumber, daikon and few pieces of torn mint on the rice wrapper in a single layer row lengthwise. Place some chicken salad inside the rice wrapper and roll tightly. Wrap in plastic until ready to serve.

To make the sauce: In a skillet, combine all ingredients for sauce except orange liqueur. Add liqueur and flambé. Serve rolls sliced, topped with sauce.

Yield: 2-3 rolls