Ingredients Weight Measure
Boneless/skinless chicken breasts, medium 4 ea.
Salt and ground black pepper to season approx. 1/4 tsp.
1 small bottle TABASCO® brand Green Jalapeño Pepper Sauce 2 oz.
Lite soy sauce 1 Tbsp.
Fresh lime or lemon juice 1 Tbsp.
Virgin olive oil as needed
Vermicelli rice noodles 1 8.75 oz. packet
22 cm rice paper wraps 1 400g packet
Boston lettuce or iceberg lettuce, sliced finely 2 heads (Boston) or 1 head (iceberg)
Baby spinach leaves, sliced 4 oz.
Small carrots, peeled and grated 4 ea.
Green onions, angle-sliced thinly 6 ea.
Red bell pepper, stemmed and seeded, cut lengthways into thin strips 1 ea.
Fresh cilantro, chopped 1 bunch
Fresh basil leaves, chopped approx. 48 leaves


  1. Sprinkle chicken with a little salt to season; combine next 3 ingredients and marinate chicken breasts, 30 minutes to overnight. Cook chicken, both sides, in a little virgin olive oil. Chill and slice thinly across grain when assembling ingredients for wraps.
  2. Place rice noodles into 6 cups of lightly salted boiling water for 5 minutes, rinse briefly under cold water and allow to drain.
  3. Dip a rice paper into a shallow, round bowl of just tepid water for approximately 10 seconds - excess water will shake off as you pick up wrap and place on flat surface.
  4. Stack some lettuce (approximately 2 Tbsp.) along bottom 1/3 of rice paper. Top lettuce with sprinkle of spinach, carrots, green onions, cilantro, basil, chicken and 2 strips bell pepper overlapping end to end. Spread (approximately 1 heaped Tbsp.) rice vermicelli along other ingredients.
  5. Fold bottom of rice paper up over vegetables, noodles and chicken; fold in sides; then roll it up. Repeat with remaining rice paper and ingredients.
  6. Can keep rolls covered with damp paper towels or in sealed plastic container - will hold well for 4 hours plus.
  7. For a change, replace chicken with 3-4 medium shrimp per roll - marinate as for chicken and flash-cook in a pan; chill.
  8. Serve with a selection of dipping sauces.
  9. QUICK AND EASY ASIAN DIPPING SAUCE: Combine 1 cup lite soy sauce and 2 fl. oz./59ml TABASCO® Green Jalapeño Pepper Sauce. Stir in 2 tsp. finely chopped fresh ginger root and small amount of finely chopped fresh coriander or a finely sliced green onion.

Yield: 24 wraps