Ingredients:

  • 1 lb boneless skinless chicken breast, thinly sliced
  • 2 tbsp tamari
  • 1 tbsp sesame oil
  • 1 tsp grated fresh ginger
  • 12 sheets Vietnamese rice paper wrappers
  • 4 oz rice vermicelli noodles, cooked and cooled
  • 1 cup shredded carrots
  • 1 cup thinly sliced cucumber
  • 2 cups fresh mint and cilantro leaves
  • 1 head butter lettuce, shredded
  • 1/2 cup creamy peanut butter
  • 2 tbsp tamari
  • 1 tbsp maple syrup
  • 1 tbsp sriracha
  • 3 tbsp warm water

Instructions:

  1. Heat a skillet over medium-high heat. Add chicken breast and sauté until opaque and just cooked through (about 5-7 minutes).
  2. Stir in tamari, sesame oil, and ginger until the liquid reduces to a mahogany-colored glaze. Remove from heat and let cool completely.
  3. Slice carrots and cucumbers into matchsticks. Use a paper towel to press out excess moisture.
  4. Rinse cooked vermicelli under cold running water until the starch is gone and the noodles feel slippery.
  5. Prepare the dipping sauce by whisking together peanut butter, tamari, maple syrup, sriracha, and warm water until smooth.
  6. Dip a sheet of rice paper into lukewarm water for a few seconds until softened, then lay it flat on a clean damp cloth.
  7. Place a small piece of lettuce, a portion of noodles, chicken, carrots, cucumber, and herbs in the center of the wrapper.
  8. Roll tightly, tucking in the sides, and allow the roll to set for 60 seconds on a flat surface to seal.