Ingredients: 1 small fresh red chili pepper, minced 3 cloves garlic, minced 2 teaspoons minced fresh ginger 1 tablespoon cooking wine 3 tablespoons oragne juice 1 tablespoon low sodium soy sauce 1 tablespoon canola oil 1/2 pound skinless chicken breast, sliced into thin strips 1 1/2 teaspoon sesame oil 2 scallions, cut into thin shivers 12 8 inch round dried rice paper wrappers
Preparation: 1. Combine chili pepper, garlic, ginger, cooking wine, oj and soy sauce in a medium bowl. Add chicken and toss to coat. Set aside for 15 minutes 2. Heat up canola oil in a small skillet. Saute chicken until light brown or cooked. 3. Fill a medium bowl with warm water. Dip one of the wrappers in the water for 15 seconds or until softened. Transfer to a dry surface carefully. 4. Arrange 2 to 3 tablespoons of the filling in an even horizontal mound just below the center of the wrapper. Add 1 to 2 pieces of scallions. 5. Roll up the rice paper to form a tight cylinder, folding in the sides about halfway. Do same on the remaining rolls.
