Vietnamese rice rolls

Ingredients

• 400 g Chicken Breast, marinated with soy sauce, brown sugar, sesame oil, garlic mince, ginger and sesame seeds. (Marinate for approx 1-2 hours) ( set in fridge)
• 0.5 cup Fresh Mint
• 0.5 cup Green Onion
• 2 Small Cucumbers, thinly sliced
• 1 Large Carrot, grated
• 1 Vietnamese Style Rice Paper Rolls
• 1 cup Medium Grain Rice
• 0.75 cup Creamy Peanut Butter
• 0.25 cup Rice Vinegar
• 0.33 cup Reduced-Sodium Soy Sauce
• 3 tbsp Honey
• 1.5 tsp Grated Fresh Ginger, grated
• 1.5 clove Garlic, pressed or minced, to taste
• 0.25 tsp Chili Flakes
• 2 tbsp Water Or Coconut Milk, or as necessary to reach your desired consistency
• 1 sprinkle Roasted Peanuts, chopped

Method

1. Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften.
2. Lay wrapper flat. In a row across the center, place 2 chicken, mint, green onion, cucumber, carrot and rice leaving about 2 inches uncovered on each side.
3. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
4. In a small bowl, mix the peanut sauce with all ingredients
5. Serve The rice rolls with the peanut sauce..