Ingredients

For the vinaigrette dipping sauce:

• 2 tablespoons extra virgin olive oil
• 1 tablespoon sugar
• 3 tablespoons rice vinegar
• 1 tablespoon freshly squeezed lime juice
• 1 teaspoon chili sauce, such as Sriracha
• 1 teaspoon fish sauce

For the peanut dipping sauce:

• 2/3 cup crunchy-style peanut butter
• 2 tablespoons extra virgin olive oil
• 3 tablespoons hoisin sauce
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon soy sauce
• 2 teaspoons chili-garlic paste or hot sauce
• 1 medium garlic clove, minced
• 2 teaspoons toasted sesame oil
• Up to 1/3 cup water, as needed

For the summer rolls:

• Small head of Boston or Bibb lettuce, separated into leaves, rinsed, and patted dry
• 1 large cucumber, cut into matchsticks
• 3 large scallions, trimmed and cut into 3-inch lengths
• 2 large carrots, scrubbed and cut into matchsticks
• 1 cup bean sprouts or enoki mushrooms
• 1 cup each fresh mint leaves, Italian or Thai basil, and cilantro
• 2 serrano or jalapeño chiles, stemmed, seeded, and cut into thin rounds
• 16 round rice paper wrappers, about 9 inches in diameter

Directions

Step 1

Prepare the two dipping sauces by whisking their respective ingredients in two small bowls. For the peanut sauce, blend the peanut butter with the olive oil to soften it, then add the rest of the ingredients; add the water, as needed, to thin the sauce to a pourable consistency. Set both aside.

Step 2

Prep all the vegetables and then fill a 9- or 10-inch pie plate with warm water. Slide one rice paper wrapper into the water and swirl it around briefly, only about 3 to 5 seconds—it should still feel slightly firm as you take it out of the water. Transfer it to a plate or a cutting board and, starting with a lettuce leaf, layer on your fillings one-third down from the top of the wrapper. Fold the top of the wrapper over the fillings, fold in the sides, and then roll up the rest of the wrapper.

Step 3

Transfer it to a serving plate and continue to make the rest of the rolls. Serve with the dipping sauces.

Ingredients

• 1/2 pound boneless, skinless chicken thigh meat, cut into chunks
• 1 tablespoon grated fresh ginger
• 3 garlic cloves, peeled and coarsely chopped
• 4 scallions, trimmed and sliced into thirds
• 4 ounces of raw peeled carrot chunks
• 2 tablespoons plus 1/4 cup soy sauce
• 1 tablespoon Shaoxing cooking wine
• 1 tablespoon cornstarch
• 1 1/2 tablespoons toasted sesame oil
• 6 tablespoons extra virgin olive oil, divided use 1 teaspoon freshly ground black pepper
• 25 to 30 round dumpling wrappers
• 10 tablespoons water
• 1/4 cup rice wine vinegar

Directions

Step 1

Place the chicken chunks on a rimmed sheet pan and freeze for 10 minutes (this makes grinding easier). Meanwhile, place the ginger, garlic, scallions, and carrots in a food processor and process until finely minced; transfer to a large bowl. Add the chilled chicken to the food processor bowl and process until finely ground, about 10 to 15 pulses; add in the soy sauce, cooking wine, cornstarch, sesame oil, black pepper, and 2 tablespoons of the olive oil, and pulse a few more times until well blended. Transfer to the bowl with the vegetables and mix thoroughly.

Step 2

Line a clean rimmed sheet pan with parchment paper. Dampen a clean dishtowel or paper towels and place them over the sheet pan. Fill a small bowl with cold water and set it between the package of wrappers and the chicken mixture. Use a fingertip to thoroughly wet the circumference of a dumpling wrapper and then place a heaping teaspoon of filling in the center (don’t overfill or it won’t stay sealed). Fold over the wrapper to make a half-moon shape, pressing down along the edges to seal, then crimp the edges to further seal in the filling. Place the dumpling on the sheet pan under the damp toweling. Repeat until you’ve filled all the wrappers.

Step 3

Heat a wok or large skillet over medium heat. When hot, add 2 tablespoons of olive oil, 5 tablespoons of water, and a layer of dumplings to the pan (fry in two batches, if needed, to avoid crowding). Cover and cook for 5 minutes. Take off the cover and keep cooking until the liquid evaporates and the bottom of the dumplings are browned, another 3 to 5 minutes. Repeat with the remaining dumplings.

Step 4

For a dipping sauce, combine the 1/4 cup soy sauce and the rice wine vinegar in a small bowl and serve.