These Summer Spring Rolls are a delicious snack, lunch or dinner, made with fresh garden veggies (vegetarian), or made with chicken!

Happy Monday! We’re coming along in our home improvement projects, and I can’t wait to update you soon on the kitchen! In the meantime, last week I had the most beautiful birthday, spent with family and friends.

Friends are so important to me. I am blessed to have many friends in life — childhood friends, old friends, new friends, young friends.

I know in our new town, there are many friends that we have not met yet. :)

Summer Spring Rolls

One reason I agreed to move to a new area is that I felt my family and I could make new friends.

One of the first things we decided to do, moving to a new town, was to get involved in a church. So yesterday, a lovely lady walked up to me and introduced herself to me, and my husband connected right away with her husband. And guess what? Out of the blue–new people, great conversation, much in common—we have plans to get together.

Connecting with people, no matter where you live, can have an almost magical effect on our happiness.

Because we all need good people in our lives.

What I’m excited about establishing new relationships here in Bend is to learn more about their lives, which over the years for me has been very inspiring. (More about them, less about me!)

Summer Spring Rolls

Summer Spring Rolls

After a full day of paddling on the Deschutes River last week, my daughter made a delightful birthday dinner for the family.

Summer Spring Rolls

She set the sweetest table on the front deck of our home. (The back deck? Full of tools from our kitchen re-do).

Summer Spring Rolls

If you’re new to making spring rolls, here’s a photo tutorial how to roll spring rolls from White on Rice Couple!

Also a Grilled Shrimp Vietnamese Spring Rolls recipe from Foodie Crush.

Summer Spring Rolls

At 8 pm we savored these amazing summer spring rolls.

Celebrating life, another year of health and blessings, and really healthy eats!

Summer Spring Rolls

Summer Spring Rolls
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Summer Spring Rolls


  • 3 chicken breasts, sliced in half seasoned to personal preference (teriyaki) or rotisserie chicken
  • 4 shredded carrots
  • 1 cucumber, julienned
  • 1 head of romaine
  • 1/3 package rice noodles
  • 10 rice paper sheets
  • 1 bunch cilantro, chopped
  • 2 tbsp rice vinegar, to add to carrot and cucumber
  • 1 tsp. sugar


  • Fully cook the chicken breasts, and cut into 16 strips.
  • Cut and wash full leaves of romaine; remove the leaves.
  • Peel cucumber and slice into strips lengthwise.
  • Shred the carrots.
  • Combine 2 tbsp rice vinegar with 2 tbsp sugar.
  • Divide sweetened rice vinegar in half, adding half to cucumber and half to shredded carrot; set aside.
  • Cook the rice noodles in boiling salted water for 3-4 minutes; drain. Immediately rinse with cold water and drain again.
  • Fill a flat dish with warm water and place rice sheet in water for 15-30 seconds. Lay on dry towel to remove excess water.
  • On flat plate or cutting board, place wet rice paper flat (this part is tricky). Without over stuffing—(to avoid ripping the rice sheet)—place romaine leaf, chicken, cucumber, rice noodle, cilantro, and carrots side by side on sheet. Carefully roll ingredients into the paper, making sure to tuck in the sides.
  • Serve with peanut or sweet chile sauce.
Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!

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