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Lemon Grass and Chicken Summer Rolls

“These are like little bundles of delicious chicken salad wrapped in rice paper. They are deliciously perfect for warm weather treats.”


Ingredients:


  • 2 pounds

    skinless, boneless chicken breast

  • 2 tablespoons

    minced fresh ginger root

  • 2 tablespoons

    minced fresh jalapeno chile

  • 1/2 cup

    peeled and thinly-julienned seedless cucumber

  • 1/4 cup

    minced fresh Thai basil leaves

  • 1/4 cup

    minced fresh mint leaves

  • 1/4 cup

    minced fresh cilantro

  • 1 1/2 tablespoons

    minced lemon grass

  • 1/2 cup

    ground peanuts

  • 1/4 cup

    fish sauce

  • 3 tablespoons

    lime juice

  • 2 teaspoons

    white sugar

  • 1 tablespoon

    sesame oil

  • 1 tablespoon

    peanut oil

  • 16

    rice paper wrappers

  • 16 leaves

    red leaf lettuce

Directions:


  • Bring a large pot of lightly salted water to a boil . Season the chicken with salt and cook not in the boiling water until longer pink in the center, 7-10 minutes. Transfer to a large plate and let it cool completely in the refrigerator. Into small pieces tear once cooled .

  • Combine the chicken, ginger , peppers , cucumbers , basil , mint, coriander , lemongrass and peanuts in a large bowl ; throw , until evenly distributed . Whisk together the fish sauce , lime juice , sugar , sesame oil and peanut oil in a small bowl; in the chicken mixture and mix with your hands until evenly coated .

  • Fill a shallow bowl with hot water. Dip the Reispapierverpackungenin the hot water until soft one at a time . Spread the rice paper on a clean, flat surface . Showing 1 salad in the middle of a sheet of rice paper ; distributed over 1/3 cup of the chicken mixture on lettuce leaf. Fold the bottom of the rice paper over the top of the mixture and then roll into a cylinder . Repeat until all ingredients are used . Cut in half to serve .


Lemon Grass and Chicken Summer Rolls

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