Chicken and Vegetable Summer Rolls Recipe

  • Chicken Marinade
  • 1 pound chicken breast, cleaned
  • 2 ounces garlic, chopped
  • 2 ounces extra virgin olive oil
  • salt and pepper, to taste
  • Chicken and Vegetable Summer Roll
  • 8 rice paper wrappers
  • 8 ounces grilled marinated chicken breast, shredded
  • 4 ounces rice noodles, soaked and cooked until soft
  • 3 ounces cucumber, julienne
  • 3 ounces carrots, julienne
  • 3 ounces red pepper, julienne
  • 1/2 ounce cilantro leaves
  • 1/2 ounce mint chiffonade
  • 1/4 ounce chives, cut inch thirds
  • 8 basil leaves (medium)
  • Spicy Hoisin Peanut Sauce
  • 4 ounces Hoisin sauce
  • 3 ounces smooth peanut butter
  • 5 ounces warm water
  • 1 teaspoon Sriracha pepper sauce
  • 1 ounce peanuts, chopped
Chicken Marinade Method:

Mix garlic and oil together. Add chicken and marinade for a least 4 hours. Season with salt and pepper to taste. Grill on low to medium flame until cooked completely. Cool and shred. Chicken and Vegetable Summer Roll Method: Wet rice paper in hot to warm water until soft and flexible. Add 1/2 ounce shredded chicken and 1/2 ounce rice noodles. Add 2-3 strips of cucumber, carrot and red pepper, cilantro and mint. Fold like an egg roll, carefully rolling once, then add 2 strips of chives. Roll again, then add basil and finish rolling. Serve with Spicy Hoisin peanut sauce. Spicy Hoisin Peanut Sauce Method: Warm Hoisin sauce, peanut butter and water in a sauce pan over medium heat until smooth and in corporate. Remove from heat. Allow mixture to cool then add the Sriracha pepper sauce. Garnish with chopped peanuts.

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