Yield: 8 servings
|2 cups||Finely-shredded green cabbage|
|1 cup||Finely-julienned carrots|
|1 cup||Finely-julienned red bell pepper|
|6 \N||Scallions; julienned lengthwise|
|\N \N||Spicy Chile Oil Dressing; see * Note|
|8 \N||Eight-inch round rice papers|
|2 \N||Cooked smoked chicken breasts (8-10 oz); thinly sliced|
|2 teaspoons||Toasted sesame seeds|
|3 tablespoons||Chopped cilantro|
|1 tablespoon||Minced fresh mint; optional|
* Note: See the "Spicy Chile Oil Dressing" recipe which is included in this collection.
Combine vegetables with Spicy Chile Oil Dressing. Set aside to marinate for at least 30 minutes. Dip a rice paper into a bowl of tepid water to wet thoroughly. Set it on a clean tea towel, and allow to soften until pliable (about 30 seconds). Measure out about ⅓ of a cup of the vegetable mixture and squeeze gently to remove excess liquid. Put the vegetables on the lower third of the rice paper and top with some of the chicken slivers. Sprinkle with sesame seeds, chopped cilantro and mint. Pull the rice paper up over the filling and roll tightly, folding ends in while rolling. Repeat with remaining rice papers. Serve immediately. This recipe yields 8 rolls.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9651 broadcast 08-14-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: John Ash
Converted by MM_Buster v2.0l.