Vietnamese Spring Rolls

Ingredients:

For Dipping Sauce:

1/3 cup hoisin sauce
1 tbsp soy sauce
2 tbsp peanut butter
2 tbsp water
1 clove garlic

For Spring Rolls:

2 pounds chicken breasts
about 30 spring roll wrappers
1 red bell pepper, cored and sliced thin
2 carrots, cut into strips
slices of green onion
1 large cucumber, cut into thin strips
large bunch of cilantro, washed
large bunch of fresh lettuce leaves, washed

Directions:

2. Fill a bowl with warm water. Dip one wrapper at a time into the water for about 4-5 seconds to soften.

3. Lay the wrapper on a dry chopping board or dinner plate. The rice paper should become pliable within seconds.

4. In a row across the center, put some of each ingredient.

5. Fold the sides inward, then start to roll tightly and firmly from the end that is near to you into a cylinder, enclosing the filling completely.

7. For the dipping sauce, mix all the ingredients and stir well.

8. Serve spring rolls with dipping sauce.