Crispy Rice Wrapper Thai Chicken Lettuce Rolls

• 3 Tablespoons Canola Oil
• 2 Boneless, Skinless Chicken Breasts
• 1- 1/4 cup Baby Portobello Mushrooms, Finely Chopped
• 1 cup Water Chestnuts, Finely Chopped
• 3 Tablespoons Yellow Onion, Minced
• 1 clove Garlic, Minced
• 1/2 cups Hot Water
• 1/4 cups Sugar
• 2 Tablespoons Soy Sauce
• 2 Tablespoons Rice Vinegar
• 2 Tablespoons Ketchup
• 1 Tablespoon Lemon Juice
• 1 Tablespoon Spicy Brown Mustard
• 1 teaspoon Garlic Powder
• 1 teaspoon Thai Chili Sauce
• 2 Tablespoons Soy Sauce
• 2 Tablespoons Light Brown Sugar
• 1/2 teaspoons Rice Vinegar
• 1 package Rice Paper Wrappers (need Approximately 15)
• Iceberg Lettuce Leaves
• Canola Oil, For Baking

1. 1.
2. Start by making the special sauce.
3. Combine the hot water and sugar in a bowl and whisk to dissolve the sugar.
4. When the sugar is completely dissolved, add the remaining sauce ingredients, whisking to combine.
5. Cover and store in the refrigerator until ready to serve.
6. 2.
7. In a large skillet, heat 2 tablespoons of oil over medium high heat.
8. When the oil is hot (rippling) add the boneless chicken breasts.
9. Do not move them!
10. Allow the chicken to cook undisturbed for 5-6 minutes and then turn them over.
11. Allow them to cook on the other side.
12. If you have thick pieces of chicken, you may need to repeat the turning process again with a total cooking time of 13-15 minutes.
13. You should get a good brown crust.
14. Remove chicken from the pan (also remove the pan from heat) and allow chicken to rest until cool enough to handle.
15. Dice into small pieces, roughly the same size as the mushrooms.
16. 3.
17. While the chicken is cooling, combine the ingredients for the stir fry sauce and set aside.
18. 4.
19. Once you have chopped the chicken, return the pan to the heat and add another tablespoon of oil to the pan.
20. When hot, add the remaining filling ingredients to the pan and stir.
21. Add the chicken and stir fry sauce and allow to cook for 4-5 minutes, stirring frequently.
22. Remove the filling from the pan and allow to cool (10 minutes)
23. 5.
24. When the filling has cooled, you may begin the assembly of the rolls.
25. Preheat oven to 425 F.
26. 6.
27. Prepare a glass baking dish by coating with a thin layer of canola oil.
28. You do not want a lot of oil, just enough to create a barrier while baking.
29. 7.
30. To assemble the rolls, you will need a large dish filled with hot tap water, rice paper wrappers, cooled filling, and a plate.
31. To fill each roll, begin by soaking the rice paper wrapper in the hot water for 25-30 seconds until softened.
32. Do not let them sit too long (trust me).
33. Place the wrapper on a plate.
34. With the wrapper laying flat, scoop 2 tablespoons of the prepared filling into the center of the wrapper.
35. You are going to fold them up burrito style; fold the sides in to meet in the middle and then roll tightly.
36. Set the filled rolls on the prepared baking dish.
37. Do not allow the rolls to touch while in the baking dish!
38. If they touch at any time during baking, they will attach to each other and break apart when separated.
39. 8.
40. Once you have all the rolls prepared, coat each roll with a light drizzle of canola oil and gently rub to coat.
41. 9.
42. Bake the rolls in a preheated 425 F oven for 20-25 minutes or until lightly golden and crispy.
43. As baking times will vary, keep an eye on your oven!
44. 10.
45. Remove from the oven and serve with lettuce leaves, used to wrap around the hot rolls, and drizzled with the special sauce.

canola oil, chicken breasts, portobello mushrooms, water chestnuts, yellow onion, clove garlic, water, sugar, soy sauce, rice vinegar, ketchup, lemon juice, brown mustard, garlic, chili sauce, soy sauce, light brown sugar, rice vinegar, wrappers, canola oil

Taken from tastykitchen.com/recipes/special-dietary-needs/crispy-rice-wrapper-thai-chicken-lettuce-rolls/ (may not work)