I was really excited when I saw this recipe in a recent edition of Shape magazine (the link is for a site online)…it looked so yummy and reminded me of Vietnamese rolls my friend makes…which are DELICIOUS!

Well, after trying this version of summer rolls I was not a happy camper – the sauce was awful 😦 …. which just made the whole experience suck.

Now, you might like it so if you think it looks good then go ahead and make it but I was SO disappointed I just can’t give it a good review.  Anyways, here’s the recipe.


A key ingredient, rice paper, is found in the Asian section of the supermarket.

Serves 4

Prep time:20 minutes

Total time: 25 minutes

2 tablespoons honey
1/4 cup lime juice
2 teaspoons low-sodium soy sauce
1/4 teaspoon crushed red pepper flakes
4 cups low-sodium chicken broth
1 pound boneless, skinless chicken breast
8 8-inch round sheets rice paper
8 romaine lettuce leaves, sliced into large strips
1/2 red bell pepper, thinly sliced
2 medium carrots, peeled and grated
1 cup fresh mung bean sprouts
2 scallions, thinly sliced
1/4 cup fresh mint leaves
1/4 cup fresh cilantro leaves

In a small bowl, whisk together honey, lime juice, soy sauce, and red pepper flakes. Set aside.

Bring chicken broth to a boil in a medium saucepan. Add chicken, lower heat to a simmer, and poach about 15 minutes, or until cooked through. (Chicken should be tender but have no traces of pink when you cut into it.) Place chicken on a cutting board. When cool enough to handle, shred chicken with your hands.

To assemble rolls, follow the directions in the box at left. Serve immediately or refrigerate (covered with plastic wrap) for up to 4 hours and serve cold. Place sauce in a bowl alongside rolls, or drizzle it on top.