Vietnamese Chicken Teriyaki Sa

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Chicken thighs		2 (200g)
Teriyaki sauce:
Soy sauce		1 tbsp
Mirin		1 tbsp
Sake		2 tbsp
Sugar		2 tsp
Rice paper wrappers		4-6
Cucumber		1/4
Round lettuce leaves		4-6
Spring onions		3

Method

Cook

20min

Remove the bones from the chicken thighs. Dry fry skin side down in a non-stick frying pan on high heat.

When it's brown, turn the pieces over and turn down to low. Put the lid on and cook through.

Turn the heat up to medium and add all the teriyaki sauce ingredients. Simmer, turning the pieces occasionally. Transfer to a plate.

When cooled, cut the chicken into 1cm slices. Cut the cucumber and spring onion into fine strips and put into a bowl.

Put some warm water into a deep dish to rehydrate and open out the rice paper wrappers one at a time.

Divide the teriyaki chicken and cucumber and spring onion between the number of rice paper wrappers.

Place the lettuce leaf, cucumber, spring onion and chicken on top of each wrapper and roll up. Cut into two diagonal pieces and serve.

I used this rice paper 'Longdan' brand, they're thin but tough and don't tear easily.

Tips & Note

●While rolling at Step 7, wrap the ingredients in the rice paper very tightly
●At your first attempt, put a bit less quantity of ingredients to make it easier to roll

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