Thai Spring Rolls

Serves: 10-12 spring rolls

Ingredients· ½ lb. (227 g) boneless skinless chicken breast· 1 tsp. salt· 2 Tbsp. sake (optional; See Note 1)· 2 green onions/scallions· 1” (2.5 cm) ginger· 1 carrot· 2 Persian/Japanese cucumbers or 1 English cucumber· 5 butter lettuce leaves· Cilantro· Mint leaves· 10-12 rice paper wrappers

Instructions

1. Chop the scallions into 3 pieces. Slice 1” ginger into thin slices.

2. Butterfly the chicken breast (See Note 2). First remove the tender (smallinner fillet) by cutting away any connective tissue. Turn the breast ove rand with the edge of a knife parallel to the cutting board, cut the length of the side of the breast. Carefully slice the breast in half widthwise almost to the other edge. Keep the edge intact and open the breast along the fold.

3. In a large pot, add water, 1 tsp. salt and 2 Tbsp. sake that is enough to cover the chicken. Put sliced ginger and scallions and bring it to a boil. Once boiling, put the chicken (breast and tender) in the pot, reduce the heat to the lowest setting, and cover the lid. Cook the chicken for 15minutes.

4. Meanwhile, juliene carrot and cucumber. I use a juliene slicer but if you don’t have one, cut into thin sheets first and then cut into match stick size strips.

5. Take out the chicken from the pot onto a plate and immediately cover with the plastic wrap to prevent from drying. Once the chicken has cooled, shred the chicken into small pices with your hands.

6. Rinse the butter lettuce, mint, and cilantro under water and dry completely. Set all the ingredients on the working surface.

Recipe from Brandon King