Ingredients
- 1 (13.5-ounce) can of coconut milk
- 1 (6-ounce) boneless, skinless chicken breast, shrimp or tofu
- 1 head of Tokyo Bekana, bottom trimmed, 10 outer leaves removed, remainder shredded and divided
- 2 scallions, thinly sliced
- 4 carrots, peeled and grated
- 10 leaves basil, cut into fine slivers
- 10 leaves mint, cut into fine slivers
- 1 tablespoon unseasoned rice vinegar
- 2 teaspoons olive oil
- 2 teaspoons soy sauce
- 1 teaspoon finely-grated ginger
- 1 teaspoon honey
- 1 teaspoon toasted sesame seed oil
- 10 rice paper wrappers
- Peanut sauce or ponzu sauce, for dipping
Directions
In a medium saucepan, pour coconut milk over chicken and bring to a simmer. Poach chicken until it is cooked through, about 15 minutes. Allow chicken to cool in poaching liquid. Remove chicken and shred. Discard poaching liquid. In a large bowl, combine chicken, shredded Tokyo Bekana, scallions, carrots, basil, and mint. In a small bowl, combine vinegar, olive oil, soy sauce, ginger, honey, and sesame oil. Pour over vegetables and chicken. Cover and refrigerate for one hour.
When ready to serve, lay the outer leaves of the Tokyo Bekana on the work surface. Divide filling between the leaves and roll each leaf into a bundle. Fill a pie plate with cold water. Dip one rice paper wrapper into the water and let soak until it just becomes pliable. Lay rice paper wrapper on work surface and lay vegetable bundle in the center. Wrap up burrito style and set aside. Continue with the remaining wrappers and vegetable bundles. Serve immediately with your favorite dipping sauce, such as peanut sauce or ponzu.