A refreshing meal combining the vibrant flavors of fresh herbs and tender chicken wrapped in delicate rice paper.
Ingredients
Scale:
1 pound boneless, skinless chicken breast
2 tablespoons lemongrass, finely minced
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon brown sugar
1 tablespoon vegetable oil
1 teaspoon garlic, minced
1 teaspoon ginger, grated
8-10 rice paper wrappers
1 cup fresh mint leaves
1 cup fresh cilantro leaves
1 cup fresh basil leaves
1 cup shredded carrots
1 cup cucumber, julienned
1 cup bean sprouts (optional)
1/2 avocado, sliced (optional)
1/4 cup hoisin sauce
1 tablespoon peanut butter (optional)
1 tablespoon water
1 teaspoon crushed peanuts
Instructions
In a bowl, mix the minced lemongrass, fish sauce, soy sauce, brown sugar, vegetable oil, garlic, and ginger until well combined. Add the chicken breasts, ensuring they are well-coated. Cover and marinate in the refrigerator for at least 30 minutes.
Heat a grill or skillet over medium-high heat. Remove the chicken from the marinade and discard any leftover marinade. Cook the chicken for about 6-7 minutes on each side until cooked through. Allow it to rest before slicing thinly.
Fill a large bowl with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds. Lay it flat on a clean surface.
Place a few slices of chicken in the center of the rice paper, followed by herbs, shredded carrots, cucumber, bean sprouts, and avocado. Be careful not to overfill.
Fold the sides of the rice paper over the filling, then roll it tightly from the bottom up. Repeat with remaining wrappers and filling.
In a small bowl, combine hoisin sauce and peanut butter. Add water gradually, mixing until the desired consistency is achieved. Sprinkle with crushed peanuts before serving.
