Ingredients:

  • 1 lb chicken breast, thinly sliced into strips
  • 3 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp grated fresh ginger
  • 2 cloves garlic, minced
  • 1 tbsp neutral oil
  • 11 sheets Vietnamese rice paper
  • 2 cups shredded carrots, julienned
  • 1 medium cucumber, julienned
  • 3 cups mixed greens
  • 1/2 cup rice vermicelli noodles, cooked and cooled
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh cilantro
  • 1/2 cup creamy peanut butter
  • 2 tbsp hoisin sauce
  • 1 tbsp fresh lime juice
  • 1 tsp sriracha
  • 4 tbsp warm water

Instructions:

  1. Whisk together soy sauce, honey, ginger, and garlic in a bowl. Toss the chicken strips until well-coated.
  2. Heat neutral oil in a skillet over medium-high heat. Sear chicken for 3-5 minutes per side until fully cooked and caramelized. Set aside to cool.
  3. Combine peanut butter, hoisin, soy sauce, lime juice, and sriracha in a bowl. Whisk vigorously, adding warm water one tablespoon at a time until the sauce is pourable and velvety.
  4. Dip one rice paper sheet into lukewarm water for 2-3 seconds. Lay it flat on a damp cutting board.
  5. Place a piece of lettuce in the center, followed by a small handful of vermicelli and two strips of chicken.
  6. Add julienned carrots, cucumber, and a few mint and cilantro leaves on top of the protein.
  7. Fold the bottom edge over the filling, then fold in the left and right sides. Roll tightly upward with gentle pressure.
  8. Optional: Lightly brush the exterior of the rolls with oil and air fry until crispy.