“This recipe served as light lunch.”

INGREDIENTS

2 pounds boneless skinless chicken breast halves
2 tbsp. minced fresh ginger root
2 tbsp. fresh jalapeno, minced
1/2 cup peeled and thinly-julienned seedless cucumber
1/4 cup thinly julienned carrot (optional)
1/4 cup minced fresh Thai basil leaves
1/4 cup minced fresh mint leaves
1/4 cup minced fresh cilantro leaves
1 1/2 tablespoons minced lemon grass
1/2 cup ground peanuts
1/4 cup fish sauce
3 tbsp. lime juice
2 tsp. white sugar
1 tbsp. sesame oil
1 tbsp. peanut oil
16 rice paper wrappers
16 leaves red leaf lettuce

DIRECTIONS

• 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 for 7 to 10 minutes.
• Transfer to a large platter and allow cooling 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 the fish sauce together with 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 onto 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 onto the lettuce leaf.