Vietnamese Rolls With Peanut Dipping Sauce
  1. 1/4 cup Sue BeeĀ® Honey
  2. 1/2 cup seasoned rice vinegar
  3. 1 tablespoon peanut oil
  4. 1/3 cup finely chopped roasted peanuts
  5. 4 teaspoons minced peeled fresh ginger
  6. 4 garlic cloves
  7. 1 lb boneless skinless chicken breast
  8. 1/3 cup hoisin sauce
  9. 1 teaspoon hot chili sauce
  10. 12 (8 inch) round sheets rice paper
  11. hot water
  12. 3 cups thinly sliced romaine lettuce
  13. 36 slices julienne-cut seeded peeled cucumbers
  14. 36 slices julienne-cut red bell peppers
  15. 36 mint leaves
  1. To prepare sauce, combine first Sue Bee Honey, rice vinegar and in a small bowl, stirring until Sue Bee Honey dissolves. Stir in peanuts.
  2. 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.
  3. 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.
  4. 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, three cucumber strips, three bell pepper strips and three mint leaves.
  5. 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).
  6. Repeat procedure with remaining sheets, lettuce, chicken mixture, cucumber strips, bell pepper strips, and mint leaves. Slice each roll in half diagonally.
  7. Serve rolls with sauce.
Sue Bee Honey