Ingredients:

  • 6 oz chicken breast, thinly sliced or shredded
  • 1/4 cup shelled edamame, steamed
  • 1 tbsp low-sodium soy sauce
  • 1 tsp sesame oil
  • 4 sheets Vietnamese rice paper
  • 1 cup shredded carrots, julienned
  • 1 cup purple cabbage, thinly sliced
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup fresh mint leaves
  • 1 cup romaine lettuce, shredded
  • 2 tbsp natural creamy peanut butter
  • 1 tbsp lime juice
  • 1 tbsp sriracha
  • 1 tsp maple syrup
  • 2 tbsp warm water

Instructions:

  1. Sauté the sliced chicken breast in sesame oil over medium-high heat until the edges are golden-brown and cooked through (about 5-7 mins). Stir in the soy sauce during the last 30 seconds to glaze the meat, then set aside to cool.
  2. Prepare the peanut dip by whisking together peanut butter, lime juice, sriracha, and maple syrup in a small bowl. Gradually add warm water until the desired consistency is reached.
  3. Fill a shallow bowl with lukewarm water. Dip one rice paper sheet for 3-5 seconds, then lay it flat on a clean, damp surface to finish softening.
  4. Place a small piece of shredded romaine lettuce in the center of the paper, followed by a portion of cabbage, carrots, cooked chicken, and edamame. Top with mint and cilantro leaves.
  5. Fold the bottom edge of the rice paper over the filling, tuck in the sides tightly, and roll upward firmly until sealed. Repeat for the remaining sheets.