Ingredients
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400 g Chicken breast diced
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15 g Mccormick sriracha dipping sauce
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30 g Cornstarch
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15 g Lee kum kee soy sauce
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15 ml Crisco canola oil
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10 g Garlic
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50 g White onion sliced
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2 g Mccormick iodized salt
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1 g Mccormick black pepper ground
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50 g Cashew roasted
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20 ml Honey
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10 ml Lee kum kee sesame oil
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1 pc Spring onions chopped
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1 pc Green ice lettuce
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3 pcs Carrots julienne cut
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2 tbsp Japanese ricecooked
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2 tbsp Chicken and cashew mix
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1 pc Rice paper
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as needed Warm water
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1 Dipping sauce
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½ cup Cashew crushed
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2 tbsp Lee kum kee soy sauce
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¾ cup Lee kum kee chili garlic sauce
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2 tbsp Honey
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½ cup Lime
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2 tbsp Jif creamy peanut butter
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as needed Water hot
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2 tbsp Dipping sauce
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15 ml Mccormick sriracha sauce
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10 ml Lee kum kee soy sauce
Directions
Steps
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1
Done
|
Marinate chicken in the marinade mixture overnight or not less than 2 hours. |
|
2
Done
|
In a medium sauce pan, saute the chicken and cashew mixture over medium heat and set aside. |
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3
Done
|
Prepare the Roll filling and set aside. |
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4
Done
|
Mix both dipping sauces and set aside. Place in chiller until ready to use. |
|
5
Done
|
AssemblyDamp rice paper on warm water and lay on a clean surface. |
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6
Done
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Lay lettuce, japanese rice and vegetables on the center and top with cooked chicken and cashew mixture. |
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7
Done
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Fill generously. |
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8
Done
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Fold in on both end from left and right, and top and bottom. |
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9
Done
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Slice in half and serve with 2 dipping sauces. |
