teriyaki chicken rice paper rolls.

This recipe was requested by a few friends, I made them for the first time today and they were amazing! very low cal and so quick to make!

Teriyaki Chicken Rice Paper Rolls:

you'll need:
makes 8 rolls

1 large chicken breast
1 ripe avocado (omit for a lower cal option.)
1/2 medium cucumber
1 small carrot grated
1/2 cup bean sprouts
handful of fresh herbs (I used mint, corriander and parsley)
rice paper roll sheets. (found in your asian grocery section)

teriyaki marinate:
1 tbsp olive oil
2 tbsp teriyaki sauce
3 drops of sesame oil
sesame seeds.

dipping sauce:
2 tbsp soy sauce
a few drops of sesame oil
1 tsp minced ginger
1 tsp brown sugar.
fresh herbs

How to:

1. slice the cucumber and avocado into strips, grate the carrot and place to the side with the bean sprouts.
finely slice up the herbs together and save half for the wraps and place half aside for the dipping sauce.
2. slice the chicken breast into long, thin strips and throw in the marinate. heat a frypan and once hot put the chicken and the marinade in the frypan and cook until  browned and well done. once cooked remove from heat and place to the side with the other wrap ingredients.
3. make the dipping sauce and get a medium bowl with warm water, enough to immerse the rice paper roll.
4. one at a time immerse the rice paper roll in the warm water for 20-30 seconds or until soft.
5. place on a chopping board and select a strip of cucmber, avocado, chicken and small portions of the carrot and bean sprouts in the middle of a wrap. wrap one side, then the bottom up, then the other side over to seal leaving the top open.
6. repeat for all the wraps and serve with the dipping sauce :)

ENJOY!!