Peanuty Chicken Summer Rolls
1/4 cup of Peanut Butter*
1 clove of Garlic, Minced
1 Lime, Juiced
1 cup of Sushi Rice, Cooked up
1 Carrot, Cut up in Thin Sticks
1 package of Rice Paper
Soy Sauce for Dipping
First up, grab your chicken breasts and pound them down to about 1/4â€³ thickness. Now grab a bag, a bowl, a bucket, whatever your preference, and throw into it your yogurt, peanut butter, garlic, soy sauce, curry, ginger, cilantro, lime juice, sesame oil and, if youâ€™re using it, your sugar. Mix it up well and add in your chicken. Throw your chicken in the bag and let it marinate for at least two hours. When itâ€™s ready to go, fire up your grill or saute pan and cook it up.
Now, grab your favorite â€œskinnyâ€ cookie cutter; Nick chose a shark, and cut out your chicken shapes.
Grab a sheet of your rice paper and wet it down for one to two seconds to get it soft. Throw a couple spoonfuls of rice on to your paper and then lay a sprig of cilantro on top of it. Next up, add on your slices of carrot. Now, fold up the edges of your paper over the rice and then place the chicken cut out on top.