Chicken and Vegetable Cold Rolls
Ingredients
2 Boneless, Skinless Chicken Breasts
1 Cup Hoisin Sauce
1 Package Circular Rice Paper
1 Cup Shredded Cabbage
1 Lime
1 Tbsp White Wine Vinegar
1 Yellow Pepper
2 Carrots
1 Large English Cucumber (or 2 mini cucumbers)
1 Navel Orange
Peanut Sauce
½ Cup Peanut Butter
½ Cup Hoisin Sauce
1 Tbsp Soy Sauce
1 Tbsp Oyster Sauce
Instructions
Makes Appx: 10-12 Cold Rolls
Total Cook & Prep Time: 45-60 Minutes
For extra flavour, marinate two chicken breasts in a container with 1 cup of hoisin sauce, overnight. If you don’t pre-marinate the chicken, simply place the raw chicken breast in a baking dish, and cover 1 cup of hoisin sauce before baking in the oven.
Preheat the oven to 350 Degrees Fahrenheit, and place the chicken breasts in the oven to cook for approximately 25-30 minutes (or until the internal temperature of the chicken reaches 165 Degrees Fahrenheit).
While the chicken is cooking, prepare the cabbage slaw and sliced vegetables.
Chop cabbage (or shred using a food processor, or purchase pre-shredded) and place in a large mixing bowl. Add the juice of one lime and tbsp of white wine vinegar. Use tongs to toss the cabbage in the vinegar and lime juice.
Slice the yellow pepper and cucumber lengthwise into 3-4 inch long pieces.
Peel and slice the carrots lengthwise (2 times so the carrot is in 4 long pieces), and then cut the long pieces in half into 3-4 inch strips.
Peel the navel orange, and break into segments, then cut further into small diced pieces.
Place a large frying pan with a lid on low heat with enough water to cover the pan with an inch of water. Allow the water to heat for several minutes while you prepare the chicken.
Take the chicken breasts out of the oven and dice into small pieces, cutting with the grain (across the width of the breast), set with the sliced vegetables.
Place another small saucepan on the stove on low/medium heat and add the peanut butter, hoisin sauce, oyster sauce and soy sauce. Stirring occasionally, allow the contents to melt together.
Set up a cutting board with all of your sliced veggies, chicken, orange, and slaw next to it. Set up an empty plate or container to store your finished rolls.
Take out your rice paper and set it next to the large frying pan with water in the bottom. You will need tongs to transfer the rice paper from the pan to a cutting board where you will add the cabbage, sliced vegetables, and chicken.
One at a time - place a thin sheet of rice paper in the warm water (ensure it’s not boiling or simmering). The paper only takes 15-20 seconds to soften and you do not want to over cook it.
Once the paper is slightly softened, use tongs to remove the paper from the water, and lay it out flat on a cutting board.
Line up the vegetables, orange pieces, and chicken in a long straight row, and add a scoop of cabbage slaw on top. Fold up both ends (the top and the bottom short ends) of the rice paper.
Use your hands to pull one length of the rice paper sheet over top of the filling, tuck the paper slightly under the filling and begin to roll towards the opposite side of the flat rice paper.
Repeat steps 13-16 until all of your toppings are used up. You will have left over rice paper (leave uncooked and use for future recipes). Be sure to stir your peanut sauce occasionally while making your rolls.
Pour the peanut sauce into a small serving bowl, dip your cold rolls into the peanut sauce and enjoy! For some crunch - garnish with crushed peanuts.