Ingredients
-
-
1/2
-
1/4
-
1/4
-
1/3
-
-
1
-
4
-
4
-
1
-
1/3
-
1
-
12
-
3
-
36
Directions
Vietnamese Rolls With Peanut Dipping Sauce, Crunchy vegetables pair with hoisin-seasoned chicken in this refreshing appetizer You can make the sauce and chicken mixture a few hours ahead, but assemble the rolls just before serving so they don’t dry out , The family loved these! I had some trouble rolling but I’m sure that will improve with practice I did have to use 2 sheets of rice paper for each as they kept splitting – maybe that’s just me! We used our own sauces so I’m reviewing just the rolls , Sauce and chicken mixture can be made a few hours ahead leaving assembly until just before serving
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
To Prepare Sauce, Combine First 3 Ingredients in a Small Bowl, Stirring Until Honey Dissolves. Stir in Peanuts. |
|
2
Done
|
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. |
|
3
Done
|
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). |
|
4
Done
|
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. |
