On a hot summer day, there’s no better feeling than a meal that’s both fresh and satisfying. Our Peanut Chicken Salad Summer Rolls are a perfect example of how Good To-Go meals can be more than just “trail food.” They can also be the base for a simple recipe when you’re at home.
With some fresh veggies and herbs, vermicelli rice noodles, and our crisp Peanut Chicken Salad, this recipe comes together in about 15 minutes! It brings big flavor without any fuss, and requires very little prep. You can make this at home, at camp, or in your RV’s kitchen.
Good To-Go Peanut Chicken Salad Summer Rolls
Makes 6 medium-sized rolls, feeds two people / Multiply as needed for larger parties
Some food for thought:
- Get creative—follow this recipe to a T or change it up, using your favorite ingredients. Most importantly, this meal is a highly versatile base that can be enhanced and prepared any way you like!/span
- This can be prepared at home in advance and will keep in a refrigerator or cooler for 1-2 days. Talk about a perfect picnic lunch!
Ingredients:
- 1 bag of Good To-Go Peanut Chicken Salad
- 2-3 ounces of vermicelli rice noodles
- 6 sheets of Vietnamese rice paper (8 or 9 inches in diameter)
- 1 avocado thinly sliced
- 1 small carrot sliced into 2” strips
- 12 springs of cilantro, leaves only
- 6 mint leaves, sliced thin
- 2 scallions, greens thinly sliced
Cooking Instructions:
- Prepare all vegetables and herbs, then gather all remaining ingredients.
- Rehydrate your Good To-Go Peanut Chicken Salad meal with cool water, following directions on the back of the package.
- While the meal is rehydrating, prepare the vermicelli noodles, following directions on the noodles’ packaging (bring water to a boil, soak usually 2-3 mins), then rinse under cold water to stop the cooking process. Make sure they’re well-drained.
- Set up your rolling station, then fill a wide bowl with very hot water.
- Quickly dip one sheet of rice paper in the hot water—just a few seconds. It should still feel slightly firm (it will soften as you work). Lay it flat on a clean, dry surface like a large plate, countertop, or cutting board. Practice on one to perfect the timing.
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Next, add your ingredients (see steps below). Keep everything neatly stacked in a rectangular shape just below the center of the rice paper, making it easier to roll up.
- Start with a few slices of avocado (fan them out so it looks interesting from the outside of the roll).
- Add a small handful of cooked vermicelli noodles, then your desired amount of carrot strips.
- Add 1/6 of the Peanut Chicken Salad over the veggies, then top it off with cilantro, mint, and scallions. Resist the urge to overstuff it, or it’ll explode!
- One at a time, carefully peel up the left and right sides of the paper, and fold them over the left and right sides of the contents (done properly, they should not meet in the center). Now, fold the bottom end of the paper over the filling and continue rolling the summer roll, much like wrapping burrito. You want to keep it nice and tight, so everything holds together when eaten.
- Continue this process until your rolls are complete.
- Eat and enjoy! No dipping sauce needed, Good To-Go’s Chicken Salad has a creamy peanut sauce making it extra yummy and super simple. But feel free to accompany this dish with a sauce if you like.
One of the best parts of this recipe is that it’s totally customizable! The ingredients here are just a starting point. Swap in what you have on hand or whatever’s growing in your garden.
Whether you make these to kick off a weekend adventure or to celebrate coming home from one, it’ll be a reminder that with Good To-Go, good food is always within reach.
