Napa Cabbage Summer Rolls with Chicken & Spicy Peanut Sauce

• Gluten free

• Meat

  • 1/2 lb Chicken, pre-cooked

• Produce

  • 1 1/2 cups Carrot
  • 1 Cilantro
  • 1 cup Cucumber
  • 1 head Napa cabbage

• Condiments

  • 2 tsp Chili garlic sauce
  • 2 tbsp Honey
  • 6 tbsp Peanut butter
  • 1/4 cup Soy sauce

• Pasta & Grains

  • 1/3 cup Crispy rice noodles

• Oils & Vinegars

  • 2 tbsp Rice vinegar
  • 2 tbsp Sesame oil

• Liquids

  • 1/3 cup Water

Found on azgrabaplate.com

Description

Ingredients

• 1 head Napa cabbage
• 1/2 pound pre-cooked chicken, shredded
• 1-1/2 cups carrot, cut into matchsticks
• 1 cup cucumber, cut into matchsticks
• 1/3 cup crispy rice noodles
• 1/3 cup warm water
• 6 tablespoons peanut butter
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 2 tablespoons honey
• 2 teaspoons chili-garlic sauce (or to taste)
• Cilantro for garnish

Directions

• Fill a large bowl with ice cubes and cold water and set aside.
• Bring a large pot of water to boil. Add the whole head of Napa cabbage to the boiling water for just 2 minutes or so. Drain the water and transfer the cabbage to the bowl of ice water. After a few minutes, remove the cabbage and let the excess water drain away.
• Carefully remove the large leaves from the cabbage and place in a colander. After the cabbage has drained for a bit, place a few paper towels on a baking sheet. Add several leaves in a single layer on top of the paper towels. Add another layer of paper towels, then another single layer of cabbage. Continue (on another baking sheet if necessary) until the larger leaves are used. Save the remaining inner, smaller leaves for another recipe.
• Allow the leaves to dry.
• As the leaves dry, make the dipping sauce. Combine the water, peanut butter, soy sauce, vinegar, oil, honey, and chili-garlic sauce in a bowl. Use a whisk to combine until smooth. Taste and adjust the seasoning as needed. Refrigerate until ready to serve. Stir before serving.
• When the leaves are dry (they can be slightly damp), cut a triangle-shaped notch out of the bottom of the stem of each leaf. Set aside.
• One at a time, lay a cabbage leaf on a flat surface. Using a small portion of each, layer the shredded chicken, carrots, cucumber, and crispy rice noodles at the bottom of the leaf (where the notch was cut out). Carefully, and as tightly as you can, roll the leaf from the bottom end to the top. Place on a serving dish, seam side down.
• Serve with the Spicy Peanut Sauce.