Vietnamese rice rolls

Ingredients Method

Ingredients

400g Chicken breast marinated with soy sauce, brown sugar, sesame oil, garlic mince, ginger and sesame seeds. (Marinate for approx 1-2 hours) ( set in fridge) 1/2 cup fresh mint 1/2 cup green onion 2 small cucumbers thinly sliced 1 large carrot, grated Vietnamese style rice paper rolls 1 cup of Medium grain rice Peanut Sauce: 3/4 cup creamy peanut butter 1/4 cup rice vinegar 1/3 cup reduced-sodium soy sauce 3 tablespoons honey 1 1/2 teaspoons grated fresh ginger 1 to 2 medium cloves garlic, pressed or minced, to taste 1/4 teaspoon chili flakes 2 to 4 tablespoons water or coconut milk, or as necessary to reach your desired consistency Optional garnish: sprinkling of chopped roasted peanuts

Method

Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften.
Lay wrapper flat. In a row across the center, place 2 chicken, mint, green onion, cucumber, carrot and rice leaving about 2 inches uncovered on each side.
Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
In a small bowl, mix the peanut sauce with all ingredients
Serve The rice rolls with the peanut sauce..