Vietnamese Rolls with Peanut Dipping Sauce

Vietnamese Rolls with Peanut Dipping Sauce
Photo by Becky Luigart-Stayner


  • ¼ teaspoon salt
  • 36 (2-inch) julienne-cut red bell pepper
  • 36 (2-inch) julienne-cut seeded peeled cucumber
  • 4 garlic cloves, minced
  • 4 teaspoons minced peeled fresh ginger
  • 1 teaspoon hot chile sauce (such as Sriracha)
  • 1/3 cup finely chopped roasted peanuts
  • + 10 more ingredients
    • Sauce:
    • 36 mint leaves
    • 12 (8-inch) round sheets rice paper
    • 1 tablespoon peanut oil
    • ½ cup seasoned rice vinegar
    • Rolls:
    • ¼ cup honey
    • 3 cups thinly sliced romaine lettuce
    • 1 pound skinless, boneless chicken breast, cut into 1/4-inch-wide strips
    • 1/3 cup hoisin sauce

To prepare sauce, combine first 3 ingredients in a small bowl, stirring until honey dissolves. Stir in peanuts. To prepare rolls, heat oil in a large nonstick skillet over medium-high heat. Add ginger, garlic, and chicken; sauté 5 minutes. Combine chicken mixture, hoisin sauce, and chile sauce; c...

View full recipe at My Recipes


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