CHICKEN SUMMER ROLLS

Chicken Summer Rolls

Ingredients:

1 small shallot, chopped

1 pound ground chicken

3 tablespoons soy sauce

3 tablespoons fresh lime juice

1 tablespoon sambal oelek

1/4 cup minced fresh mint leaves

2 cups shredded cabbage

8 8-inch round rice paper sheets

Fresh basil leaves

1/4 cup Hoisin sauce mixed with 1/4 cup cold water

Directions:

Heat a large skillet or wok over high heat.

When hot, spray with cooking oil then add the ground chicken. Cook, breaking it up with a spatula for 5 to 6 minutes until it is cooked through.

Add the shallots and cook 2 to 3 more minutes, to soften.

Add the soy sauce, lime juice and sambal oelek and cook 1 more minute.

Remove from heat and stir in the mint.

Add hot water to a large, shallow dish to a depth of about an inch.

Place a rice paper sheet in the warm water and let it sit for 30 seconds or just until soft.

Place sheet on a flat surface.

Arrange 2 basil leaves on top third of sheet.

Arrange 1/3 cup chicken mixture on bottom third of sheet topped with 1/4 cup cabbage.

Fold the sides of the sheet over the filling.

Starting with the filled side, roll it up jelly-roll style.

Gently press the seam to seal. Wetting your fingers with water and running them along the edge will help make a good seal.

Place the roll, seam side down, on a serving platter.

Repeat procedure with remaining sheets, basil, cabbage and chicken mixture.

Mix water and hoisin sauce together in a small bowl.

Serve rolls with hoisin dipping sauce.

Notes:

As always, you can substitute tamari or coconut aminos for the soy if you have gluten or soy issues.

If you are not familiar with sambal oelek, it is a paste made from hot red chile peppers, vinegar, and salt. You can make your own, or go buy a jar filled with preservatives and chemicals. I'm not going to judge you. Much.