Caesar Salad Rice Paper Rolls
Fresh rice paper rolls filled with crispy chicken, shredded lettuce, bell pepper, croutons, and creamy Caesar dressing. Double wrapped for a sturdier roll that holds together beautifully. A light and satisfying summer lunch or dinner.
Ingredients
For the Caesar Dressing
- 1/2 cup Greek yogurt
- 1/4 cup mayonnaise
- 4 to 5 tbsp grated Parmesan cheese
- 1 tsp garlic powder
- 1 tbsp Dijon mustard
- 2 tsp Worcestershire sauce
- 1 tbsp fresh lemon juice
- Salt and pepper to taste
For the Rolls (makes 6)
- 200 g cooked chicken sliced or shredded
- 1 head lettuce shredded
- 1 bell pepper thinly sliced
- 1 cup croutons
- 1 cup Caesar dressing
Instructions
- Whisk together all Caesar dressing ingredients until smooth and creamy. Taste and adjust seasoning. Set aside 1 cup for the rolls and store any remainder in the fridge for up to 5 days.
- Prepare all fillings before rolling. Shred or slice the chicken, shred the lettuce, and slice the bell pepper into thin strips. Lay everything out ready to go.
- Fill a wide shallow bowl with warm water. Soak one rice paper wrapper for 10 to 15 seconds until just pliable but not fully limp. Lay flat on a clean damp surface.
- Layer shredded lettuce in the center of the wrapper, then add chicken, bell pepper, and croutons. Drizzle generously with Caesar dressing. Keep the filling centered and away from the edges.
- Fold the bottom edge up and over the filling, fold in the two sides, and roll forward firmly keeping the filling tight. Immediately place the finished roll onto a second soaked rice paper wrapper and roll again the same way to double wrap.
- Repeat with the remaining wrappers and filling to make 6 rolls. Serve immediately with extra Caesar dressing on the side for dipping.