Place the shredded chicken in a bowl and pour the coconut milk over it. Let it soak for 10 to 15 minutes.
1 ½ cups cooked, ½ cup coconut milk
In a small bowl, whisk together the peanut butter, soy sauce, hoisin sauce, sesame oil, and lime juice. Add warm water a little at a time until the sauce is smooth and easy to pour.
3 tablespoons peanut butter, 1 tablespoon soy sauce, 1 tablespoon hoisin sauce, 1 teaspoon sesame oil, warm water, 1 teaspoon lime juice
Dip one rice paper sheet into warm water for 5 to 10 seconds, then lay it flat on a clean surface.
8 to 10 rice paper wrappers
Place a lettuce leaf in the center, then layer with rice noodles, coconut-soaked chicken, mango slices, cucumber, carrot, and fresh herbs.
½ cup coconut milk, 1 ripe mango, 1 small cucumber, 1 medium carrot, 1 cup cooked rice noodles, fresh mint, Romaine
Fold the sides over the filling, then roll it up snugly from the bottom.
Serve with the dipping sauce and finish with a sprinkle of chili flakes.
crushed peanuts or chili flakes
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