Friday, August 5, 2011

Ruth's hoisin-chicken salad rolls

Ruth sent this recipe - from Chatelaine Magazine (Canadian)

Easy Hoisin-Chicken Salad Rolls: 1/4 c hoisin sauce, 2 tsp dark sesame oil, 2 c shredded cooked chicken (I used leftovers from roast chicken), 1 red pepper sliced, 8 lettuce leaves, 4 gr onions cut into 4" strips, 1 med cuc sliced into 4" strips, 8 rice paper wraps. Stir hoisin with sesame oil. Fill pie pan with warm water. Lay a damp kitchen towel on counter. Line up ingredients. Dip rice paper in water (I tried this and ended up just putting rice rounds in between damp dishtowels for about 1 -2 minutes to soften instead of dipping in water). AnyHOOO! dip rice round in water till softened, about 30 seconds. Lay softened round on damp towel. Lay lettuce on bottom and fill with other ingredients, then droozle (RuthE word) oil and sesame on top and roll the wrap the best you can. Enjoy!

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