Cucumber, radish and chicken salad rolls

Prep 25 min
Total 25 min



8 sheets
1 cup
shredded rotisserie chicken
thinly sliced watermelon radishes
mini cucumber, thinly sliced
2 cups
hearty microgreens


  • LAY a damp kitchen towel on the counter. Fill a large bowl with warm water and soak 1 rice paper in water until pliable, about 30 sec. Place round on towel. Divide chicken, radishes, cucumber and microgreens among rice paper.
  • LIFT bottom of rice paper over filling, then roll toward the centre. Fold in sides, then continue rolling to form a log. Repeat. Slice rolls in half diagonally. Serve with Thai, miso or peanut sauce.



Calories 66
Protein 6 g
Carbohydrates 7 g
Fat 1 g
Sodium 78 mg

Chatelaine Quickies: No-cook shrimp, mango and avocado rolls

Issue: July 2017

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Photo credit: Photo, Erik Putz.

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