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Chicken Summer Rolls
Ingredients
  • ¼ cup rice vinegar, plus 1 to 2 tablespoons
  • 4 teaspoons sugar, divided
  • 2 cups shredded, cooked chicken (from a rotisserie or other leftover chicken)
  • 1 medium-large carrot, shredded (about 1 cup)
  • Kosher salt
  • 12 (8 ½-inch) rice paper wrappers (See Cook's Note)
  • About 12 Boston lettuce leaves
  • ⅓ English cucumber or 1 kirby cucumber, peeled, julienned, about 1 cup
  • 4 scallions (white and green parts) finely chopped (about ½ cup)
  • ½ cup fresh mint leaves, basil or cilantro
  • ½ cup cooked brown or white rice
  • ½ cup chunky peanut butter
  • 2 tablespoons soy sauce
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