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Vietnamese Rolls With Peanut Dipping Sauce
Prep Time: 40 min
Cook Time: 40 min
Servings: 12 rolls
Ingredients
1/4 cup Sue Bee Honey
1/2 cup seasoned rice vinegar
36 slices julienne-cut red bell peppers
36 slices julienne-cut seeded peeled cucumbers
3 cups thinly sliced romaine lettuce
12 (8 inch) round sheets rice paper
1 teaspoon hot chili sauce
1/3 cup hoisin sauce
1 lb boneless skinless chicken breast
4 garlic cloves
4 teaspoons minced peeled fresh ginger
1 tablespoon peanut oil
1/3 cup finely chopped roasted peanuts
1/4 teaspoon salt
36 mint leaves
Directions
- 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; saut 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.
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