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In large saucepan, place water over high heat and bring to a boil.
Add chicken, return to boil, cover and remove from heat; let
stand about 15 minutes or until chicken is no longer pink. With
tongs, lift chicken and immerse in cold water to cool; lift out and
drain. Return water in saucepan to a boil, add rice noodles and
stir to separate. Return to a boil, cover and remove from heat. Let
stand about 3 minutes until noodles are tender; drain, immerse in
cold water and drain again. Slice chicken crosswise into -inch
strips. Cut cucumber lengthwise into 1/4 nch slices, then cut
lengthwise into sticks. Lay 1 nori sheet on flat surface; arrange 3
slices chicken, end to end, in horizontal line; top with ginger
slices. Arrange 1 cucumber stick at edge of lettuce piece and roll
tightly. Place lettuce roll on ginger and distribute cup rice
noodles evenly over lettuce. Fold nori over filling and roll tightly,
moistening edge to press and seal. Repeat process and arrange
nori rolls, seam side down, on platter. Cut crosswise and sprinkle
with sesame seeds. Mix together soy sauce and wasabi; serve as
Republished With Permission, National Chicken Council
Finalist in the 45tth National Chicken Cooking Contest (2003)
Recipe created by Lisa Carr, Cedaredge, Colorado
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qwertz 6 years agoI would make this again but prepare it a day ahead. The first day mine were very dry. Next day the moisture had spread evenly through them and they were great!
tyson 8 years agoRepublished With Permission, National Chicken Council Finalist in the 45tth National Chicken Cooking Contest (2003) Recipe created by Lisa Carr, Cedaredge, Colorado [I posted this recipe.]