Hoisin Chicken Rice Paper Rolls

Ingredients

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Chicken breast

  Broilers or fryers, meat only, raw

  2 breast fillet or 236g

• Rice Paper

  wraps for spring rolls

  10 sheet or 1000g

• Peanuts

  All types, raw

  4 tbsp or 37g

• Hoisin sauce

  Ready-to-serve

  ½ cup or 128g

• Cucumber

  With peel, raw

  1 cup slices or 104g

• Fresh cilantro

  Coriander leaves, raw

  2 cup or 32g

• Spearmint

  Fresh

  2 cup or 182g

• Lettuce

  Romaine or cos, raw

  2 cup shredded or 94g

Directions

1. Spray a skillet generously with non-stick spray. Cook chicken 7-10 minutes per side or until breasts are cooked through, no longer pink, and the juices run clear.
2. Crush peanuts and mix with Hoisin sauce in a small bowl.
3. Arrange the chicken, cucumber, cilantro, and mint on a large platter. Place the rice paper sheets on a large plate. Fill a large shallow dish with warm water
4. Dip 1 rice paper sheet in the water for 3 seconds (don't soak for too long or it will tear). Drain on paper towel. Place the sheet on a clean work surface and spoon a little sauce along the centre. Top with some chicken and lettuce. Fold in the ends and roll up firmly to enclose the filling. Repeat with the remaining sheets. Serve with peanuts. Enjoy!

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