- 2 chicken breasts
- Water with salt
- 1 garlic clove, minced
- 1 shallot, minced
- 1 green chili, diced
- 1 tablespoon rice vinegar
- 2 tablespoons mame miso
- 4 rice paper sheets
- 8 shiso leaves
- 1/2 cucumber, julienned
- 1/2 carrot, julienned
- 1/2 red onion, sliced
- 1 cup baby leaves, for garnish
- Makes 4 servings
1. Blanch the chicken in hot salted water for 3-4 minutes until cooked.
2. Combine garlic, shallot, chili, rice vinegar and miso in a small bowl and set aside.
3. Shred the chicken into pieces and marinate with miso made in step 2.
4. Fill a large bowl 2/3 with water.
5. Soak the rice paper in warm water and place on a cutting board.
6. Place shiso, carrot, cucumber, onion and chicken on the rice paper and roll.
7. Cut the rolls into 3 and serve with baby leaves topping.
