Wrapped in thin rice paper, these chicken "burritos" are a tasty blend.
Ingredients
Chicken filling:
26 ounces skinned, boneless chicken breasts
5 Tbs. soy sauce
2 Tbs. hoisin sauce
2 Tbs. honey
1 Tbs. sugar
4 cloves garlic, minced
2 stalks lemongrass, minced
1/2 C. soybean oil
1 Tbs. sesame seed oil
Fresh black pepper
Wrapping mixture:
10 large rice paper wrappers
1 package rice noodles, soaked in warm water until softened and drained
1 head romaine lettuce, cut into 3/4-inch lengths
1 cucumber, peeled, seeded and cut into thin strips
1/2 C. pickled daikon, chopped
3 carrots, peeled and sliced thinly
2 C. bean sprouts
1 bunch basil, cleaned and leaves picked
1 bunch mint , cleaned and leaves picked
1/2 bunch parsley, cleaned and leaves picked
Directions
Dipping Sauce, recipe follows. Wash chicken breasts and pat dry. Combine all ingredients for the filling in a bowl, mix well and cover. Marinate for about 1 hour at room temperature. Preheat a grill. Grill chicken in pieces (cut to preference) until golden brown on both sides and cooked through. Soak the wrappers, 1 at a time, in warm water until softened. Remove from the water and pat dry. Fill each wrapper with the chicken and all of the toppings. Roll the wrapper once over the filling. Tuck in the ends and roll completely. Press to seal. Repeat with remaining wrappers and filling. Serve with dipping sauce.
Dipping Sauce
Ingredients
2 to 3 garlic cloves, crushed
1 to 2 fresh chile peppers, minced
4 Tbs. sugar
4 Tbs. fresh lime juice or lemon juice
5 Tbs. white vinegar
5 to 7 Tbs. fish sauce
1/4 C. coconut juice
Directions
Combine all ingredients.
