Delight in these fresh and flavorful rice paper wraps filled with spicy chili chicken, crisp vegetables, and fragrant herbs, perfect for a light yet satisfying meal.
Ingredients
Protein
2piecesChicken Breasts or Thighs
3tablespoonsSweet Chili Sauce
1tablespoonSoy Sauce
1teaspoonGrated Ginger
1cloveMinced Garlic
1tablespoonLime Juice
1teaspoonSesame Oil
OptionalChili Flakes(optional)
Wraps & Noodles
8piecesRice Paper Wrappers
100gramsVermicelli Noodles
1headCrisp Lettuce
1/2cupFresh Herbs (cilantro, mint, Thai basil)
2carrotsCarrots
1cucumberCucumbers
Dipping Sauces
3tablespoonsSweet Chili Sauce for dipping
1tablespoonLime Juice for dipping
1tablespoonSoy Sauce for dipping
1teaspoonRice Vinegar for dipping
1cloveMinced Garlic for dipping
ChiliChili for dipping(optional)
Chopped PeanutsChopped Peanuts for dipping
Instructions
Combine thinly sliced chicken with 2 tablespoons sweet chili sauce, 1 tablespoon soy sauce, grated ginger, minced garlic, lime juice, and sesame oil. Marinate for 15-30 minutes.
Cook the chicken in a skillet over medium-high heat until fully cooked and slightly caramelized, about 5-7 minutes. Set aside to cool.
Cook vermicelli noodles in boiling water for 2-3 minutes until tender. Drain and rinse with cold water.
Prepare all produce: julienne carrots and cucumbers, tear lettuce, and pick herbs. Arrange ingredients on a platter.
Dip rice paper in warm water for 15-20 seconds until pliable. Lay flat and fill with lettuce, noodles, vegetables, chicken, and herbs. Fold and roll tightly.
Mix dipping sauce ingredients: sweet chili sauce, lime juice, soy sauce, rice vinegar, minced garlic, and chili if desired. Serve with wraps.
Notes
For extra flavor, add chopped peanuts or a squeeze of lime before serving.