This recipe is easily prepared with good fresh and crunchy ingredients.
It's simple, you'll want to eat it every week!
- 2 pounds (908 g) boneless chicken
- 3 tablespoons (45 ml) of grape seed oil or vegetable oil
- 3 cloves minced garlic
- 2 teaspoons (10 ml) sesame oil
- 4 teaspoons (20 mL) soy sauce or fish sauce
- fresh basil, mint or other herbs
- fresh lettuce, chopped or shredded into small pieces
- carrots, celery, cucumbers, radish daikon or peppers, cut into thin strips
- rice leaves, about 8 inches in diameter
- 1/2 cup (125 mL) Hoisin sauce
- 1/4 cup (65 mL) peanut butter
- spicy chili sauce or Sriracha sauce (optional)
- 1/2 teaspoon (2.5mL) sesame oil, or to taste
- 1 teaspoon (5 ml) fresh lime juice, or to taste
- 1 teaspoon (5 ml) rice vinegar, to taste (optional)
- about 1/2 cup (125 ml) of water
In a medium bowl, mix all the ingredients for the the dip.
Add water to the sauce until the consistency is to your taste.
In a large bowl, combine chicken, vegetable oil, sesame oil, garlic and soy sauce. Cover well and marinate for about 20 minutes.
Heat a frying pan over medium-high heat and cook the chicken until it is completely cooked and the outer edge is crisp.
Slice the chicken into thin strips.
Fill a large bowl with water and add warm water to slowly and slightly heat the water up.
Gently dip each rice leaf in lukewarm water for a few seconds until moist, without soaking them.
Place the rice leaf on a plate or flat work surface. When the rice leaf begins to absorb water and becomes more flexible (about 5 seconds), add the ingredients.
On the first section of the rice leaf (about 1/3 of the leaf), overlay the lettuce, herbs, chicken and vegetables.
Roll the rice leaf, folding and rolling with your fingers and making sure that all the filling remain straight in the rice leaf.
Serve immediately with the peanut dip or cover with plastic wrap to enjoy a few hours later.