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Spring Rolls
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| 1 heaping TBS | minced fresh garlic |
| 1 heaping TBS | minced fresh ginger |
| 1 TBS | fish sauce |
| 2 TBS | vegetable oil |
| Ground black pepper | |
| 1 lb | boneless, skinless chicken thighs |
| 1 head | green leaf lettuce, separated into leaves, ribs removed |
| 1 | seedless cucumber, cut into thirds and then julienned |
| 3 peeled and julienned | |
| 1 large | red bell pepper cut onto thin strips |
| Fresh cilantro | |
| Fresh mint | |
| 12-24 sheets | rice paper |
| Mix garlic, ginger, fish sauce, oil and several grinds of pepper. Add chicken; toss to coat. Heat a large nonstick skillet over med-high heat. Add chicken; cook until cooked through and well browned, about 5 min. Cool and then cut into stripes. Fill a med bowl with hot tap water. Lay a piece of lettuce leaf on work surface. Top with a few pieces of chicken, a few strips of cucumber, carrot and bell pepper. Top with a few sprigs of cilantro and mint leaves. Dip a sheet of rice paper in warm water for about 5 sec. Lay on work surface, and then transfer topped lettuce to the lower third of softened rice paper. Lift bottom of rice paper over filling and roll tightly to form a taut tube. Repeat with remaining rice paper and ingredients. Cover rolls with plastic wrap coated with vegetable oil spray and refrigerate for several hours. When ready to serve, trim off each spring roll end on the diagonal, then cut in thirds on the diagonal. Serve with dipping sauces. Hoisin-Peanut Sauce Mix | |
| 1/2 cup | hoisin sauce |
| 1 TBS | sesame oil |
| 2 TBS | peanut butter |
| Lime-Ginger Dipping Sauce Mix | |
| 2 TBS | fish sauce |
| 2 TBS | lime juice |
| 1/2 tsp | ground ginger |
| 1/2 tsp | red pepper flakes |
| 1 TBS | sugar |
| 1 TBS | water |
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