It’s been a hot minute since I’ve made Vietnamese Spring Rolls or Gỏi Cuốn and Spicy Peanut Sauce. I normally make them with shrimp, but Chicken sounded amazing. I also had some of the sweet and sticky sauce leftover from last night so I made a small bowl of Ground Beef & Broccoli.
Chicken:
2 medium Chicken Breasts
½ teaspoon Smoked Paprika
¼ teaspoon Onion Powder
1 teaspoon Chinese Five Spice
½ teaspoon Garlic Powder
Salt and Pepper to taste
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Wraps:
4 rice Spring Roll Wrappers
1 ½ cups Lettuce; chopped
½ cup carrot; shredded
½ cup Red Cabbage; shredded
2 oz. Rice vermicelli; cooked, drained and chilled
¼ cup Red Onion; sliced
Preheat oven to 375°F.
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Add the chicken to a cutting board and drizzle lightly with olive oil. Sprinkle on the spices and rub into the chicken, making sure the entire surface is covered. Place on a baking dish and cover with foil. Bake for 20 minutes or until the internal temperature reaches 165°F. Rest for 5 minutes before slicing.
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Run the rice wrappers under warm water and place on cutting board. Working quickly, add 3-4 slices of chicken to the wrapper, forming a row. Layer a handful of the lettuce, carrots, cabbage, onion and vermicelli over top.
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Wrap tightly, being careful not to tear the wrapper. Place on a small platter and repeat with the remaining rolls. Chill for 10 minutes before serving.
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Enjoy!
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