- 6
Ingredients
- Wraps:
- 3 1/2 ounces cellophone noodles
- 1 pound cooked chicken
- 1/2 pound surimi (imitation crab)
- 1 cucumber
- 2 carrots
- 1 ripe avacado
- 6 green onions
- 3/4 cup fresh mint sprigs
- 3/4 cup fresh basil sprigs
- 2/3 cup roasted salted peanuts
- 1/2 cup bean sprouts, rinsed
- 1 head iceberg or 2 heads butter (bibb) lettuce
- Sauce:
- 1/4 cup sugar
- 1/2 cup soy sauce
- 1/2 cup rice vinegar
- optional: chile-garlic sauce, sesame oil, pickled ginger
Preparation
Step 1
Soak cellophane noodles in hot water for 10 minutes. Tear cooked chicken into strips. Slice surimi thinly.
Rinse and peel cucumber, trim ends, and halve lengthwise. Scrape out seeds with a spoon and slice rest crosswise thinly. Peel carrots; first cut lengthwise into thin slices and then into 1-inch sections. Halve avocado, remove pit, and cut flesh into thin wedges. Remove roots and any wilted parts from green onions, rinse, and cut into 1-inch sections and then into fine lenghtwise strips.
Rinse herbs, shake dry, and discard any tough stems. Chop nuts. Discard lettuce core and rinse leaves; pat dry.
Sauce: Mix sugar, soy sauce, and vinegar; heat only to melt sugar. Place all ingredients on the table.
For the meal, each person lays one lettuce leaf on a plate, fills it with ingredients as desired, rolls it up, and dips in the sauce.