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