A refreshing recipe for Vietnamese summer rolls filled with poached chicken, fresh vegetables, and rice noodles. The rolls are served with a delicious dipping sauce made from sambal, chili sauce, sunflower seed butter, and rice vinegar.
1: Poach chicken breast in salted water for about 20 minutes.
2: Rinse cilantro and dry on a paper towel.
3: Thin slice lettuce, carrots, cucumbers, and jalepeno.
4: Cook rice noodles in boiling water for 6 minutes.
5: Once chicken is done, use a fork to shred it.
6: Soak rice papers in a bowl of water, then place them on a clean towel.
7: Add lettuce, carrots, cucumbers, jalepenos, chicken, noodles, lemon, and cilantro to the rice papers.
8: Fold in each end of the wrapper and roll together.
9: Prepare dipping sauce by mixing sambal, chili sauce, sunflower seed butter, and rice vinegar, then dip and enjoy.
