Chicken, Avocado, Mango and Red Pepper Rolls

Makes12 servings

Not interested in poaching your own chicken?  I don't blame you.  I love using the rotisserie birds you can find at any market.  It makes this recipe super easy.  For a crunch factor, you can add raw carrots or cucumbers to the vegetables.

POACHED CHICKEN
1¼ pounds boneless, skinless chicken breast
1 cup water
1 cup chicken broth
1 to 2 tablespoons reduced-sodium Tamari gluten-free soy sauce
VEGETABLES
1 medium avocado, halved, pitted, diced
¾ cup finely diced mango
½ cup fine julienne of red pepper
1⁄3 cup shredded basil or cilantro
1⁄3 cup finely sliced green onion
2 tablespoons rice vinegar
1 teaspoon sesame oil
1 tablespoon reduced-sodium Tamari gluten-free soy sauce
FOR THE ROLLS
12 rice wrapper rounds
Hot water
12 Bibb lettuce leaves
1 to 1½ cups fresh cooked thin rice noodles, optional
Peanut sauce (see note)

To poach the chicken: Cut the chicken breasts into big pieces or just cut in half. In a skillet over medium heat, mix together water, chicken broth and soy sauce. Add the chicken pieces and cover the skillet. Cook about 15 minutes or until the chicken is cooked through. Let cool in the liquid. When cool, remove from liquid and shred chicken.

To make the vegetables: Combine all the vegetable ingredients in a bowl. Taste and adjust seasoning as needed.

Have ready a pie dish of hot water. Working with one rice wrapper round at a time, slide it into the water for about 15 seconds to soften it; don’t oversoak it. Remove and place it on a clean work surface and blot it with a clean towel. On the one-third of the wrapper that’s closest to you, place one lettuce leaf and flatten.

Top with some shredded chicken, vegetables and noodles. Fold in the right and left sides of the wrapper, then fold the bottom edge up and over the filling and start rolling away from you tightly to encase the filling. It’s best not to overfill these to ensure you get a tight roll. Repeat with remaining rice wrappers and filling. You can make these about 2 hours in advance. Just before serving, slice the rolls in half on the diagonal.

To make the peanut sauce: In a blender or food processor, place 3 tablespoons canola oil, 1 large peeled garlic clove, 1 teaspoon grated ginger, hot red pepper sauce to taste, 1⁄3 cup creamy peanut butter, 1 tablespoon rice vinegar, 1½ tablespoons reduced-sodium soy sauce, sugar to taste, 1 teaspoon fish sauce (optional) and warm water if needed. Process to combine all ingredients. If it’s too thick, thin with water. If it’s too thin, add more peanut butter. Adjust all other seasonings to taste.