Speaking of wraps... this one is simple, light, yet very tasty.
1 Package of rice paper rounds
2 chicken breasts
2 cups sliced fresh shiitake mushrooms
green lettuce leaves
fresh basil leaves
fried wonton strips
Peanut sauce for dipping
Marinate the chicken breast overnight in the same marinade as used in this previous post. Grill over medium high heat and let cool before slicing. Slice chicken into 1/4 inch pieces.
Saute shiitake mushrooms in a little bit of oil with 1/2 tsp minced ginger and 1 green onion sliced. Add a 1 tsp soy sauce, and 1 tsp sweet soy sauce and continue to saute until mushrooms have softened and are fully cooked.
I've seen wonton crisps sold in the salad section in the grocery store. Or make your own, like I did. Slice store bought wonton shells into strip and fry in 350f oil until golden.
Have all of your ingredients ready before you start to assemble.
To wrap, place a sheet of rice paper in warm water to soften. Don't over soak as the rice paper will become too soft and very difficult to handle without ripping. Dry the sheet on a clean towel. Place 1 lettuce leaf on the lower third of the rice paper round. Then top with a few basil leaves, a few slices of chicken and shiitake mushrooms, and a few wonton strips. Roll the whole thing up, leaving one end untucked. Cover the wraps with plastic wrap as you make them so they don't dry out.
For the Peanut Sauce, bring the following ingredients to boil over medium heat for 10-12 minutes stirring occasionally.
2 cups coconut milk
1 tsp Massaman curry paste
2 Tbsp each of fish sauce and peanut butter
3 Tbsp each tamarind juice and sugar
1 tsp each paprika and garlic powder
4 Tbsp crushed peanuts
Serve at room temperature