Ingredients:

  • 1 lb ground chicken breast
  • 2 cloves garlic, minced
  • 1 tbsp fish sauce
  • 1 tsp sugar
  • 2 stalks green onion, finely sliced
  • 1 cup shredded carrots
  • 1/2 cup finely diced cabbage
  • 12 sheets circular rice paper wrappers (22cm)
  • 2 cups warm water
  • 2 tbsp neutral oil
  • 1 cup vegetable oil
  • 3 tbsp creamy peanut butter
  • 1 tbsp hoisin sauce
  • 1 tbsp lime juice
  • 1 tsp sriracha
  • 2 tbsp warm water

Instructions:

  1. Sauté minced garlic in a pan, add ground chicken breast, and cook until no longer pink.
  2. Stir in fish sauce, sugar, shredded carrots, and diced cabbage. Cook for 3-4 minutes until vegetables are just tender.
  3. Remove filling from heat and allow it to cool for 5 minutes to prevent the wrappers from becoming soggy.
  4. Fill a shallow tray with warm water. Dip one rice paper sheet for 3-5 seconds, then lay it flat on a clean surface.
  5. Place 2 tablespoons of the chicken mixture in the lower center of the wrapper. Fold the bottom edge over the filling, fold in the sides tightly, and roll upward.
  6. Heat vegetable oil in a skillet to 350°F (175°C). Gently slide the rolls in and fry for 2-3 minutes per side until a deep golden brown crust forms.
  7. Prepare the peanut sauce by whisking together creamy peanut butter, hoisin sauce, lime juice, sriracha, and warm water until smooth.