Asian Chicken Lettuce Rice Paper Rolls (Print Version)

Fresh rice paper rolls filled with savory Asian-style chicken, crisp lettuce, noodles, vegetables, herbs, and creamy peanut sauce.

# Ingredients:

For the chicken filling

01 - 1 tablespoon neutral oil
02 - 1 lb (450 g) ground chicken
03 - 1/2 small yellow onion, finely diced
04 - 3 cloves garlic, minced
05 - 1 teaspoon fresh ginger, minced
06 - 1/2 cup (45 g) finely diced mushrooms
07 - 1/2 cup (80 g) canned water chestnuts, drained and diced
08 - 2 tablespoons low-sodium soy sauce
09 - 1 tablespoon oyster sauce
10 - 1 tablespoon hoisin sauce
11 - 1 teaspoon toasted sesame oil
12 - 1 teaspoon chili garlic crisp, optional
13 - 1/2 teaspoon black pepper

For the rolls

14 - 10 to 12 round rice paper wrappers, 8 to 9 inches wide
15 - 10 to 12 romaine lettuce leaves, thick ribs trimmed
16 - 2 oz (60 g) rice vermicelli noodles, cooked, rinsed, and cooled
17 - 1 cup (90 g) shredded carrots
18 - 1 English cucumber, cut into thin matchsticks
19 - 1 cup (70 g) thinly sliced red cabbage
20 - 1/2 cup fresh mint leaves
21 - 1/2 cup fresh cilantro leaves

For the peanut sauce

22 - 1/3 cup (85 g) creamy peanut butter
23 - 2 tablespoons low-sodium soy sauce
24 - 1 tablespoon rice vinegar
25 - 1 tablespoon hoisin sauce
26 - 1 teaspoon honey
27 - 1 teaspoon toasted sesame oil
28 - 1 to 2 tablespoons warm water, plus more as needed
29 - 1 teaspoon chili garlic crisp, optional
30 - 2 tablespoons crushed peanuts, for topping

# Instructions:

01 - Heat the oil in a large skillet over medium-high heat. Add the ground chicken and cook for 5-6 minutes, breaking it into small pieces, until no longer pink and lightly browned.
02 - Stir in the onion, garlic, ginger, mushrooms, and water chestnuts. Cook for 3-4 minutes, until the onion softens and the mushrooms release their moisture.
03 - Add soy sauce, oyster sauce, hoisin sauce, sesame oil, chili garlic crisp if using, and black pepper. Stir for 1-2 minutes until the chicken is glossy and cooked to 165°F. Transfer to a plate and cool for 10 minutes.
04 - Whisk peanut butter, soy sauce, rice vinegar, hoisin, honey, sesame oil, chili garlic crisp, and 1 tablespoon warm water. Add more warm water a little at a time until the sauce is smooth and dip-able. Top with crushed peanuts.
05 - Fill a shallow dish with warm water. Dip one rice paper wrapper for about 5 seconds, then place it on a damp cutting board. It should still feel slightly firm because it will soften as you work.
06 - Place one lettuce leaf near the lower third of the wrapper. Add a small bundle of vermicelli, 2 tablespoons chicken filling, carrots, cucumber, red cabbage, mint, and cilantro. Keep the filling narrow and do not overpack.
07 - Fold the bottom of the wrapper over the filling, fold in both sides, then roll forward tightly but gently. Repeat with the remaining wrappers and serve right away with peanut sauce.

# Notes:

01 - Makes about 10 to 12 rolls, enough for 4 light meal servings.
02 - Best served the day they are rolled.
03 - Keep rolls covered with a barely damp towel while assembling.

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