Recipe by Laura Rege
2 tbsp. Dijon mustard
2 tbsp. honey
2 tsp. apple cider vinegar
1 cup sliced rotisserie chicken meat (preferably dark)
2 tsp. EVOO
1 tsp. fresh lemon juice
4 rice paper rounds (8 to 9 inches)
1 peach, pitted and thinly sliced
3/4 cup large fresh basil leaves
Sauce: In medium bowl, whisk Dijon, honey, and vinegar; season with salt and pepper.
Soak It: Fill a large dish with lukewarm water. (A pie plate works well.) Add 1 rice paper round and let soak, turning often, just until barely pliable, 5 to 10 seconds. You’re going to think that it’s not soft enough, but trust us: If you let it get too soft, it will get super sticky and be near impossible to roll.
Roll It: Transfer the rice paper round to a damp work surface. In medium bowl, toss chicken, oil, and lemon juice; season. Across top half of each rice paper round, arrange one-quarter of peach slices and basil. Across each bottom half, arrange one-quarter of chicken. (The ingredients across the top half of the rice paper will end up in the top half of the roll, which will make your rolls look extra pretty.) Fold the bottom edge of the rice paper over the filling. Fold in the sides, then roll it up like a burrito. Repeat the soaking, filling, and rolling with the remaining ingredients. Serve with the sauce.