Ingredients
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1 tablespoon Olive Oil
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4 Chicken
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2 cups Bean Sprouts
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1 Chili
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½ English Cucumber
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1 Carrots
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4 Scallions
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¼ cup finely chopped Cilantro
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1 Pomegranate
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1 teaspoon Sesame Oil
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1 teaspoon light Soy Sauce
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8 Rice-Paper Wrappers
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Sea Salt
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Freshly ground Black Pepper
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For the Sweet Chili Sauce
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¼ cup light Soy Sauce
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2 teaspoons Rice Vinegar
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1 teaspoon Sugar
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½ teaspoon peeled and finely grated Ginger
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½ teaspoon dried Red Pepper Flakes
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1 teaspoon Sesame Seeds
Directions
Steps
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1
Done
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Heat the oven to 350°F. Heat the oil in a skillet over medium-high heat. Season the chicken with salt and pepper, then add to the pan and fry 1 to 2 minutes on each side until browned. Transfer to a roasting pan and roast 12 minutes until the juices run clear when the thickest part of the chicken is pierced with the tip of a sharp knife. Remove from the oven and let cool slightly, then remove all the meat from the bones, chop finely, then put the meat in a bowl. |
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2
Done
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Mix together the bean sprouts, chili, cucumber, carrot, scallions and cilantro in another bowl. Hold the pomegranate halves over the bowl and bash the outer skin with a wooden spoon until all the seeds fall into the bowl. |
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3
Done
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Add the sesame oil and soy sauce, then season with salt and pepper and mix together until combined. |
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4
Done
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Submerge the rice paper wrappers in warm water and let soak for 1 minute, then lay them out on a board. Take care as they are quite fragile. Put 1 to 2 spoonfuls of the pomegranate mixture and the chicken down the center of a wrapper. Fold the wrapper over the filling, tuck in the ends, then roll the wrapper until it forms a spring roll shape. Continue until you have used all the wrappers and filling mixtures. |
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5
Done
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Mix together the ingredients for the chili dipping sauce and serve with the wraps. Then just dig in and enjoy your delicious creation. |
