Peanut Dipping Sauce With Colorful Summer Rolls

Ingredients
one 6.25-ounce package of mai fun rice noodles
1 orange bell, stewed and sown
1 red peppers, chipped and sown
1 yellow pepper, stalked and sown
2 sugar bars, peeled
1 large carrot
1 Persian cucumber
1/4 cup creamy peanut butter
2 tablespoons of hoisin sauce
1 tablespoon chili garlic sauce
2 teaspoon roasted sesame oil
Juice of 2 limes (about 2 tablespoons)
Kosher salt
2 1/2 cups of torn cooked chicken
1/4 cup fresh coriander leaves, roughly chopped
1/4 cup of fresh mint, roughly chopped, plus 36 whole fresh leaves
4 shallots, thinly sliced
12 8-inch round re-paper packagings

Directions
Special equipment: Mandolin cutting machine

Cook the rice noodles after wrapping. Place them on a baking tray in a even layer. Use a pair of kitchen scissors to cut them into 4-inch lengths. Put aside.

Use a mandolin cutting machine to shave the orange, red and yellow peppers into long, paper-thin slices. Then shave the beets, carrots and cucumbers in paper thin laps. Put aside.

Peel the peanut butter, the hoisin sauce, the chili garlic sauce, the sesame oil, the lime juice and the 1/4 cup warm water in a small bowl until it is well combined. Season with salt.

Shake together the chicken, coriander, mint, shallots and 2 tablespoons peanut sauce in a large bowl until well coated.

Set up your roller station with a damp cutting board, a medium bowl of water and a serving plate. Place the orange, red and yellow peppers, beetroots, carrots, cucumbers, rice noodles, chicken and herbs mixture, and reaping paper wrappers close by.

Take 1 platinum paper and wet it with a little water until it is softened slightly. Place it on the cutting board and make sure it is completely flat. Arrangement 3 mint leaves about 1/4-inch from each other, in the middle of the wrapper (the tips of each mint leaf should be up and away from you). Take 3 slices of yellow peppers and place them over the first mint leaf. Take 3 slices of red peppers and place them over the second mint leaf. Take 3 slices of orange peppers and place them over the third mint leaf. Place 6 slices of beetroot, lightly shaved, over the peppers layer. There should be about a 1-inch of space above and below the beetroot where the peppers tip out a bit. Shingle four slices of cucumber directly over the beets and over the peppers. Shingle 6 carrot slices directly under the beets and over the peppers. Take a heap of sliced ​​rice noodles, approximately the same diameter of a silver dollar and place them on the sugar cane layer and be sure to keep them in a tight line. Take a bunch of 2 tablespoons of the chicken mixture and place on the noodles.

From the edge of the reapist dealer closest to you, fold over the filling, then fold into the sides as you roll a burrito and roll up tightly. Place the finished roll on the serving plate and cover it with a damp paper towel to prevent it from drying out, repeat with the remaining 11 dispensing packs and fillings. Serve with the remaining peanut sauce on the side for dipping.

Cook’s Note

Reap paper packages have a tendency to tear. Make sure you have a few extra on hand.