Asian-Inspired Rice Paper Rolls with Peanut Dipping Sauce

Marinate the chicken breast with 1 tsp of soy sauce, 1 tsp of rice vinegar, 1 tsp of sesame oil, minced garlic, and grated ginger for 10 minutes.

Heat a small skillet over medium heat and cook the marinated chicken for 6-8 minutes per side until fully cooked through and internal temperature reaches 165°F (74°C). Set aside to cool, then slice thinly.

Cook 2 oz of rice vermicelli noodles according to package instructions (typically 3-4 minutes in boiling water). Drain, rinse under cold water, and set aside.

Prepare all vegetables: julienne 1 medium carrot and 1/2 cucumber, thinly slice 1/2 red bell pepper, and wash and dry the herbs.

Make the peanut dipping sauce by whisking together 2 tbsp smooth peanut butter, 1 tbsp hoisin sauce, 1 tbsp lime juice, 1 tsp sriracha sauce, and 1-2 tbsp warm water until smooth. Adjust consistency with more water if needed.

Fill a large, shallow dish with warm water. Dip one rice paper wrapper in the water for about 15-20 seconds until it begins to soften but is still slightly firm (it will continue to soften).

Lay the softened wrapper on a clean, damp kitchen towel or cutting board. Place a small amount of vermicelli noodles in the lower third of the wrapper.

Layer on a few slices of chicken, julienned carrot, cucumber, red bell pepper, and a few leaves each of mint, cilantro, and basil.

Fold the bottom of the wrapper over the filling, then fold in the sides, and continue rolling tightly to seal, like a burrito. The wrapper will stick to itself.

Repeat the process with the remaining wrappers and filling ingredients to make 6 rolls total.

Sprinkle 1 tbsp of crushed peanuts over the peanut dipping sauce and serve alongside the fresh rolls.