lemon grass and chicken summer rolls

Ingredients

• Servings: 16
• 2 pounds skinless, boneless chicken breast
• 2 tablespoons minced fresh ginger root
• 2 tablespoons minced fresh jalapeno chile
• 1/2 cup peeled and thinly-julienned seedless cucumber
• 1/4 cup minced fresh thai basil leaves
• 1/4 cup minced fresh mint leaves
• 1/4 cup minced fresh cilantro
• 1 1/2 tablespoons minced lemon grass
• 1/2 cup ground peanuts
• 1/4 cup fish sauce
• 3 tablespoons lime juice
• 2 teaspoons white sugar
• 1 tablespoon sesame oil
• 1 tablespoon peanut oil
• 16 rice paper wrappers
• 16 leaves red leaf lettuce

Recipe

Cook Time: 20 mins Ready Time: 3 hrs 20 mins


• bring a large pot of lightly-salted water to a boil. season the chicken with salt and cook in the boiling water until no longer pink in the center, 7 to 10 minutes. transfer to a large platter and allow to cool completely in refrigerator. shred into small pieces once cooled.
• combine the shredded chicken, ginger, jalapeno pepper, cucumber, basil, mint, cilantro, lemon grass, and peanuts in a large mixing bowl; toss until evenly distributed. whisk together the fish sauce, lime juice, sugar, sesame oil, and peanut oil in a small bowl; add to the chicken mixture and mix with your hands until evenly coated.
• fill a shallow pan with hot water. dip the rice paper wrappers in the hot water until soft one at a time. spread the rice paper a clean, flat surface. place 1 leaf of lettuce into the center of a sheet of rice paper; spread about 1/3 cup of the chicken mixture the lettuce leaf. fold the bottom end of the rice paper over the top of the mixture and then roll into a cylinder. repeat until all ingredients are used. cut into halves to serve.