Name: Garlic Shallot Chili Crisp Chicken Summer Rolls with Cucumber & Herbs
Prep time: 35 min
Total time: 35 min
Yield: Makes 8 rolls, about 4 inches long, and a scant 1/2 cup dipping sauce. Allow 2 rolls per appetizer serving. Filling volume and final roll size are estimates.
Ingredients: 8 standard round rice-paper wrappers, 22 cm (about 8 1/2 inches) across, such as Three Ladies; keep 2 extra sheets available in case of tearing; 10 ounces (285 g) fully cooked, chilled skinless chicken breast or thigh, finely shredded; use plain or lightly seasoned chicken; 3 tablespoons BLACKLAND Garlic Shallot Chili Crisp, divided; 2 small Persian cucumbers, about 5 ounces (150 g) total; 8 small tender butter-lettuce leaves, about 1 ounce (30 g), washed and dried; 1/4 cup loosely packed fresh mint leaves, washed and dried; 1/4 cup loosely packed fresh cilantro leaves and tender stems, washed and dried; 2 tablespoons fresh lime juice; 2 teaspoons fish sauce; 2 teaspoons granulated sugar; 2 tablespoons water, for the dipping sauce; 2 cups (480 ml) room-temperature water, for briefly wetting the wrappers

Vietnamese gỏi cuốn brings fresh herbs, vegetables, and cooked fillings together inside a soft rice-paper wrapper. This BLACKLAND chicken variation keeps that fresh character, with cucumber for crunch and Garlic Shallot Chili Crisp for savory depth. A small bowl of lime-and-fish-sauce dip carries more of the crisp's garlic and shallot flavor.

Makes 8 rolls, about 4 inches long, and a scant 1/2 cup dipping sauce. Allow 2 rolls per appetizer serving. Filling volume and final roll size are estimates.

Allow about 35 minutes for cutting, mixing, and rolling eight summer rolls. This estimate starts with fully cooked, chilled chicken; cooking chicken from raw and cooling it safely add time and are not included. Each wrapper softens while its filling is arranged, so no separate soaking or resting period is needed.

Ingredients

8 standard round rice-paper wrappers, 22 cm (about 8 1/2 inches) across, such as Three Ladies; keep 2 extra sheets available in case of tearing
10 ounces (285 g) fully cooked, chilled skinless chicken breast or thigh, finely shredded; use plain or lightly seasoned chicken
3 tablespoons BLACKLAND Garlic Shallot Chili Crisp, divided
2 small Persian cucumbers, about 5 ounces (150 g) total
8 small tender butter-lettuce leaves, about 1 ounce (30 g), washed and dried
1/4 cup loosely packed fresh mint leaves, washed and dried
1/4 cup loosely packed fresh cilantro leaves and tender stems, washed and dried
2 tablespoons fresh lime juice
2 teaspoons fish sauce
2 teaspoons granulated sugar
2 tablespoons water, for the dipping sauce
2 cups (480 ml) room-temperature water, for briefly wetting the wrappers

Instructions

Start with chicken that has been fully cooked and promptly refrigerated at 40°F (4°C) or below. If preparing it from raw beforehand, cook the thickest part to 165°F (74°C), then refrigerate promptly in a shallow container and let it chill before rolling. The 35-minute estimate begins with this cooked, chilled chicken.
Stir the chili crisp in its jar to distribute the oil and solids. Mix 1 tablespoon with the shredded chicken. In a small serving bowl, stir the lime juice, fish sauce, sugar, and 2 tablespoons water until the sugar dissolves; stir in the remaining 2 tablespoons chili crisp.
Trim the cucumbers and cut them into narrow sticks about 3 1/2 inches long. If they have a watery seed core, scoop it out before cutting, then pat the sticks dry. Remove thick ribs from the lettuce and tear any large herb leaves. Divide the chicken, cucumber, lettuce, mint, and cilantro into eight roughly equal portions before wetting any wrappers.
Pour the 2 cups room-temperature water into a wide shallow bowl. Lightly dampen a clean smooth cutting board with water from the bowl. Working with one wrapper at a time, briefly dip and rotate it through the water for about 2–5 seconds, just long enough to wet the whole surface; follow any shorter package direction. Set it on the board while it is still a little firm. It will continue softening as you fill it. Do not leave it submerged until limp.
Place one lettuce portion just below the wrapper's center and arrange one portion each of chicken, cucumber, mint, and cilantro across it in a compact strip about 3 1/2 inches long. Keep the cucumber ends inside the lettuce and leave room at both sides. Once the wrapper is pliable, fold its lower edge over the filling, tuck gently, fold the sides inward, and roll to close. Use gentle tension without stretching the wet paper. If a wrapper tears badly, transfer the filling to a briefly wetted spare rather than piling extra layers around the roll.
Repeat with the remaining seven portions, keeping the finished rolls seam-side down and separated on a clean plate so they do not stick together. Serve promptly with the dip, stirring it occasionally to redistribute the chili-crisp oil and solids. Allow two rolls and one-quarter of the sauce per serving.

Serving Suggestions

Serve the rolls cool as four appetizer portions, with the measured dipping sauce in a small bowl or divided among four dishes.
For a larger meal, serve with a separately prepared broth-based soup; the rolls' stated yield and timing do not include that accompaniment.
The existing Creamy Chili Crisp Peanut-Lime Sauce is another serving option when a richer dip is wanted; prepare it separately and use it in place of this recipe's light dip.

Optional Variations

Replace the mint with the same loosely packed volume of Thai basil leaves for a different fresh-herb aroma.
Replace half the prepared cucumber by weight with finely julienned carrot, keeping the total vegetable filling modest and enclosing sharp ends inside the lettuce.
Use an equal weight of fully cooked, chilled turkey in place of chicken. Keep the same filling portions and the original cooked meat's storage deadline.

Storage & Make-Ahead

The wrappers have their best texture soon after rolling. For a short make-ahead period, wrap each roll separately in food-safe plastic wrap, place in a covered container, and refrigerate at 40°F (4°C) or below for up to 6 hours for best texture. Refrigerate the sauce separately and stir before serving. This is a quality recommendation, not an extension of the chicken's safe storage period.

Use the chicken within 3–4 days of its original cooking, including time before and after assembly; rolling it does not restart that clock. Keep the rolls cold and refrigerate within 2 hours, or within 1 hour when the temperature is above 90°F (32°C).

These rolls are intended to be eaten cool. Reheating or freezing the assembled rolls damages the cucumber and wrapper texture; prepare only the quantity you expect to serve.

The dip contains fish sauce. Check the chicken, rice-paper, fish-sauce, and chili-crisp labels for their complete ingredients and cross-contact statements; rice paper alone does not establish that the finished dish is gluten-free.

Three tablespoons of Garlic Shallot Chili Crisp are divided between the chicken and dipping sauce. Its oil lightly coats the filling, while its aromatic solids remain prominent in the dip. The product is rated 2/5; the finished rolls are estimated mild.