I was inspired to make summer rolls by this recipe - watch the video on how to roll them, it's the cutest thing. Although the shitake filling looked delicious, I can find them a bit overwhelming and I had some chicken thighs in the freezer that needed a purpose in life.
The thighs poached with bay leaves, peppercorns, a few star anise, a pinch of cinnamon, and lemon grass until just cooked through before being removed to cool.
The remaining broth deserved more than being dumped down the drain so I dropped the mung bean threads in to soften and take on some of the flavor.
Meanwhile, I prepped all the greens: lettuce, cucumber, sorrel, and mint. These are the key to the summery flavor of the summer roll.
The real heart, however, is the dipping sauce. Mine was the remaining broth (strained), soy sauce, sesame oil, and red pepper flakes to taste.
Shred the chicken and pair all the fixings with the rice paper ready to be soaked in a large bowl of cool water and it's time to roll!