Ingredients
- 10 sheets of 8" round rice paper
- 1 lb. chicken breast
- 2 cloves garlic
- 1 " fresh ginger
- 2 tsp salt
- 1 tsp pepper
- 2 T oil
- 1/2 lb. soba or rice noodles
- 1 pkg mixed spring salad greens
- 1 c fresh mint
- 1 bunch cilantro
- 1 bunch green onions
- 2 carrots
- cooked shrimp
- PEANUT SAUCE
- 1 T peanut oil
- 2 cloves zested garlic
- 1 T finely chopped lemongrass
- 1 C peanut butter
- 2 T agave nectar or honey
- 2 T hoisin sauce
- 3 T Sambai chili paste
- 3 T lime juice
- 3 T soy sauce
- 1/2 c water
Preparation
Step 1
Heat skillet to medium heat and add vegetable oil. Zest garlic and ginger into hot pan, add sliced chicken breast and season with salt/pepper 7-8 minutes.
Boil Soba noodles until al dente, drain in strainer and run cold water over them.
Prepare and arrange vegetables. Julienne cucumbers into 4" sticks, shred carrots, destem mint sprigs, slice green onion tops to use green portions, slice and discard bottom inch of cilantro.
Immerse rice paper in warm water for 10 sec and place on plate, shake off excess water. Arrange 3 shrimps 1/3 way on rice paper, arrange all vegetables on top and noodles. Fold top flap over once, tuck in sides and roll tightly to the end. Continue until all rice paper is used.
Keep tools covered with damp towel so they don't dry out.
Peanut sauce
Heat peanut oil in pan over low heat. Add garlic and lemongrass and sweat until soft and fragrant about 1 minute. Add remaining ingredients and bring to simmer. adjust consistency with water if necessary. remove from heat and blend until sauce is smooth. Can be store up to 1 month in fridge. Add chili paste to taste.