Rolls with chicken, apple, and onion
Description
This recipe won't take much time. Mix chili, garlic, ginger, wine, orange juice, and soy sauce in a bowl. Add chicken breasts and toss to coat. Cover and marinate for 15 minutes. Drain excess liquid. In a small skillet, heat canola oil and cook chicken until lightly browned, about 2 minutes. In a bowl, combine apple, green onion, bell pepper, rice vinegar, and sesame oil. Mix with the cooked chicken. Fill a bowl with warm water. Soak one rice paper sheet for 15 seconds or until soft. Place it on a dry surface. Place 2–3 tablespoons of filling just below the center of the sheet. Roll the rice paper to form a tight cylinder. Repeat with remaining ingredients. Lightly grease a large baking sheet with vegetable oil. Arrange rolls in a single layer, leaving some space between them. Brush rolls with oil. Bake until slightly browned and crispy, 8 to 10 minutes. Flip and continue baking for another 8 to 10 minutes. To make the sauce, remove the tough green parts of lemongrass and mince the tender inner core. Mix with chili, sugar, fish sauce, and lime juice in a bowl. Cover and refrigerate. The sauce can be stored for up to three days. Wrap each roll in a lettuce leaf and serve with sauce. Serve hot.