Ingredients:

  • 1 lb chicken breast, finely minced or ground
  • 1 cup carrots, shredded
  • 1 cup cabbage, thinly sliced
  • 2 cloves garlic, minced
  • 1 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 1/2 tsp ground ginger
  • 3 tbsp neutral oil
  • 12 sheets circular rice paper
  • 2 cups warm water
  • 1/4 cup creamy peanut butter
  • 1 tbsp hoisin sauce
  • 1 tbsp lime juice
  • 1 tsp sriracha
  • 2 tbsp warm water

Instructions:

  1. Heat 1 tbsp of neutral oil in a skillet over medium-high heat.
  2. Add the minced chicken to the skillet and cook until no longer pink and slightly browned.
  3. Stir in the minced garlic, ground ginger, shredded carrots, and sliced cabbage; sauté for 3-4 minutes until vegetables are softened.
  4. Stir in the soy sauce and sesame oil, then remove from heat and allow the mixture to cool slightly.
  5. Fill a shallow dish with warm water and dip one sheet of rice paper for 5-10 seconds until pliable.
  6. Lay the rice paper flat and place 2 tbsp of the chicken mixture in the center.
  7. Fold the bottom edge over the filling, tuck in the sides tightly, and roll upward into a snug wrap.
  8. Heat 2 tbsp of neutral oil in a skillet and pan-fry the wraps until the exterior is mahogany-colored and shattering crispy.
  9. For the dipping sauce, whisk together peanut butter, hoisin sauce, lime juice, and sriracha, thinning with warm water as needed.