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Categories:
sauce rice vinegar honey salt peanuts rolls peanut oil fresh ginger garlic chicken breast hoisin sauce hot chili sauce rice paper romaine lettuce julienne julienne mint
Viewed: 49 - Published at: 8 years agoIngredients
- Sauce
- 1/2 cup seasoned rice vinegar
- 1/4 cup honey
- 1/4 teaspoon salt
- 1/3 cup finely chopped roasted peanuts
- Rolls
- 1 tablespoon peanut oil
- 4 teaspoons minced peeled fresh ginger
- 4 garlic cloves, minced
- 1 lb boneless skinless chicken breast, cut into strips
- 1/3 cup hoisin sauce
- 1 teaspoon hot chili sauce (such as Sriracha)
- 12 (8 inch) round sheets rice paper
- 3 cups thinly sliced romaine lettuce
- 36 slices julienne-cut seeded peeled cucumbers (2 inch strips)
- 36 slices julienne-cut red bell peppers (2 inch strips)
- 36 mint leaves
Method
- To prepare sauce, combine first 3 ingredients in a small bowl, stirring until honey dissolves. Stir in peanuts.
- To prepare rolls, heat oil in a large nonstick skillet over medium-high heat. Add ginger, garlic, and chicken; saute 5 minutes. Combine chicken mixture, hoisin sauce, and chile sauce; chill.
- Add hot water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish. Let stand 30 seconds or just until soft. Place sheet on a flat surface. Arrange 1/4 cup lettuce over half of sheet, leaving a 1-inch border. Top lettuce with 1/4 cup chicken mixture, 3 cucumber strips, 3 bell pepper strips, and 3 mint leaves. Folding sides of sheet over filling and starting with filled side, roll up jelly-roll fashion. Gently press seam to seal. Place roll, seam side down, on a serving platter (cover to keep from drying).
- Repeat procedure with remaining sheets, lettuce, chicken mixture, cucumber strips, bell pepper strips, and mint leaves. Slice each roll in half diagonally. Serve rolls with sauce.
