1poundboneless skinless chicken(sliced in thin strips)
½cupGourmet Warehouse Sesame Ginger Marinade
2teaspoonscorn starch
1packet round rice paper wraps(may be called spring roll skins)
red onion(thinly sliced)
red bell pepper(seeded and thinly sliced)
green bell pepper(seeded and thinly sliced)
bean sprouts
Do Chua(pickled daikon radish and carrots)
cabbage(shredded)
jalapeno peppers(fresh, seeded and thinly sliced)
tamari or low sodium soy sauce
Instructions
Slice chicken and marinade in Sesame Ginger Marinade for about 20-30 minutes.
While chicken is marinating, prepare vegetables and other ingredients.
Heat a wok or cast iron skillet wiped with a small amount of oil to high. With a slotted spoon, or by hand, remove chicken strips from marinade as much as possible (reserve the marinade). Cook thoroughly, approximately 5 minutes depending on how thin your slices. Remove chicken from pan.
Mix cornstarch with reserved marinade from chicken. Add more marinade from the bottle if a saucier chicken is desired. Put in pan and bring to a boil, stir 30 seconds to 1 minute to thicken. Mix with chicken.
To make wraps, stack two rice paper wrappers together then dip in a plate of warm water just until they begin to soften. Do not over soak! 10-20 seconds should do the trick. Place on a dry plate or other working surface, place desired fillings in the center. Fold the short ends up then roll. Cut on a diagonal if desired. Serve with soy sauce if desired.
Notes
Rice Paper Wraps and Do Chua can be found in the Asian food aisle of most well stocked grocery stores, or at an Asian (Vietnamese) specialty market.