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. |
|
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
|
Lay lettuce, japanese rice and vegetables on the center and top with cooked chicken and cashew mixture. |
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7
Done
|
Fill generously. |
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8
Done
|
Fold in on both end from left and right, and top and bottom. |
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9
Done
|
Slice in half and serve with 2 dipping sauces. |
