Layout lettuce leaf (Butter or Romain), start with Rice Noodles (cold), then add Sprouts (cold). Next come Chicken (grilled) sections; sprinkle with Crushed Peanuts. Add Cucumbers and sprinle with Seasame Seeds. Roll, dip and eat!

Ingredients

• 1 lb boneless skinless chicken breast
• ¼ cup soy sauce
• 1 fresh squeezed lemon juice
• 2 cloves garlic – minced
• 1 teaspoon grated fresh ginger
• 2 tablespoons water

Instructions

• Cut chicken into ¾” strips
• Place in a shallow glass dish
• Combine soy sauce, lemon juice, garlic, ginger & water in a small bowl.
• Mix thoroughly.
• Pour over chicken
• Toss to coat all of the chicken pieces.
• Cover and marinade in the refrigerator for at least 30 minutes, up to 2 hours, stirring occasionally.
• Grill in oven for 30min at 350*F

Thai Bean Sprouts

Ingredients

• ½ lb cups bean sprouts
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tsp roasted sesame seeds

Instructions

• Heat the oil in a frying pan
• Add the bean sprouts along with the other ingredients.
• Cook over a medium-high heat until the bean sprouts are tender
• Chill in the refrigerator until ready to serve

Thai Marinated Cucumbers

Ingredients

• 1/3 cup rice vinegar
• ¼ cup Splenda
• ¼ cup water
• ¼ tsp salt
• ¼ tsp ground black pepper
• 1 large cucumber – quartered, seeded & sliced thin

Instructions

• Combine the vinegar, sugar, water and salt in a small pan.
• Cook over a medium heat, stirring until it boils and the sugar is dissolved.
• Place in a serving bowl and pour marinade over cucumbers, stirring to blend.
• Cover and refrigerate for up to 2 hours.

Tamarind Cashew Dipping Sauce

Ingredients

• ¼ cup chopped cashews
• 1 tbsp hoisin sauce
• 2 medium garlic cloved – minced
• 2 green onions – chopped
• ½ tsp ground black pepper
• ¼ tsp cayenne pepper
• ¼ cup canola oil
• 3 tsp honey
• 6 tbsp rice wine vinegar
• ½ tsp tamarind pulp
• ½ tsp toasted sesame seeds

Instructions

• Combine cashews, hoisin sauce, garlic, green onion, cayenne pepper and black pepper in a blender or food processor and mix until smooth.
• In a small sauce pan add oil, honey, rice wine vinegar and tamarind pulp.
• Heat at medium for 1 minute.
• Stir until the tamarind pulp is completely dissolved.
• Add this to the cashew mixture and process until smooth
• Pour into a serving bowl and sprinkle with toasted sesame seeds.
• Refrigerate for at least 30 minutes.

Peanut Sauce

Ingredients

• ¼ cup creamy peanut butter
• 2 tbsp water
• 4 tbsp sugar
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1 tsp lime juice
• ½ tsp chili oil

Instructions

• Combine peanut butter, water, sugar, soy sauce, rice vinegar, lime juice, and chili oil in a small saucepan.
• Stir mixture over a medium heat until it begins to bubble.
• Cool