Ingredients:

  • 1 lb chicken breast, thinly sliced into strips
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 clove garlic, minced
  • 1 tbsp neutral oil
  • 8 sheets rice paper wrappers
  • 2 cups shredded carrots
  • 2 cups thinly sliced cucumber
  • 2 cups shredded red cabbage
  • 1 cup fresh mint leaves
  • 1 cup fresh cilantro
  • 2 cups cooked vermicelli rice noodles
  • 4 leaves butter lettuce, halved
  • 1/2 cup creamy peanut butter
  • 2 tbsp hoisin sauce
  • 1 tbsp fresh lime juice
  • 1 tbsp soy sauce
  • 4 tbsp warm water
  • 1 tsp sriracha

Instructions:

  1. In a bowl, toss the sliced chicken breast with soy sauce, sesame oil, and minced garlic.
  2. Heat neutral oil in a skillet over medium-high heat. Sear chicken in a single layer for 3–4 minutes per side until golden-brown and cooked through. Remove from heat and let rest for 5 minutes.
  3. Julienne the carrots, cucumber, and cabbage into thin, matchstick strips.
  4. Prepare the peanut sauce by whisking peanut butter, hoisin, lime juice, and soy sauce. Gradually whisk in warm water and sriracha until a velvety, pourable consistency is reached.
  5. Fill a shallow bowl with warm water. Dip a rice paper sheet for a few seconds until pliable, then lay it flat on a clean surface.
  6. Layer the butter lettuce and cooked chicken in the center first to create a structural base, then add carrots, cucumber, cabbage, mint, cilantro, and vermicelli noodles.
  7. Fold in the sides of the rice paper and roll tightly from the bottom up to secure the filling.