Ingredients with Measurements:
- 1 bunch of Asiatic pennywort leaves
- 1 cup of cooked rice noodles
- 1 cup of cooked chicken, shredded
- 1/2 cup of carrots, julienned
- 1/2 cup of cucumber, julienned
- 1/4 cup of fresh mint leaves
- 1/4 cup of fresh cilantro leaves
- 1/4 cup of roasted peanuts, chopped
- 1/4 cup of hoisin sauce
- 1 tablespoon of soy sauce
- 1 tablespoon of rice vinegar
- 1 tablespoon of honey
- 1 clove of garlic, minced
- 1/4 teaspoon of red pepper flakes
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the Asiatic pennywort leaves and pat them dry with paper towels.
2. In a small bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, honey, garlic, and red pepper flakes.
3. In a large bowl, combine the cooked rice noodles, shredded chicken, julienned carrots and cucumber, mint leaves, cilantro leaves, and chopped peanuts.
4. Pour the hoisin sauce mixture over the noodle mixture and toss to coat evenly.
5. Lay a pennywort leaf flat on a cutting board and spoon about 2 tablespoons of the noodle mixture onto the center of the leaf.
6. Fold the bottom of the leaf up over the filling, then fold the sides in, and roll the leaf up tightly.
7. Repeat with the remaining pennywort leaves and filling.
8. Serve the wraps immediately.
- Time:
Preparation time: 20 minutes
- Cooking time: None
Temperature:
- Room temperature
Serving size:
- Makes 8 wraps
Nutritional information:
- Calories: 150
- Total fat: 4g
- Saturated fat: 1g
- Cholesterol: 20mg
- Sodium: 320mg
- Total carbohydrates: 20g
- Dietary fiber: 2g
- Sugars: 7g
- Protein: 9g
Substitutions for ingredients:
- Instead of chicken, you can use tofu, shrimp, or beef.
- Instead of hoisin sauce, you can use peanut sauce or sweet chili sauce.
- Instead of rice noodles, you can use vermicelli noodles or soba noodles.
- Instead of pennywort leaves, you can use lettuce leaves or cabbage leaves.
Variations:
- Add sliced avocado or mango to the filling.
- Use different herbs, such as Thai basil or parsley.
- Add sliced jalapeno or chili flakes for extra heat.
Tips and tricks:
- To make the pennywort leaves more pliable, blanch them in boiling water for 10 seconds and then immediately transfer them to an ice bath.
- If you don't have a julienne peeler, you can use a regular vegetable peeler to make thin strips of carrots and cucumber.
- You can make the filling ahead of time and store it in the fridge until ready to use.
Storage instructions:
- Store any leftover filling in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- None needed
Presentation ideas:
- Arrange the wraps on a platter and garnish with extra chopped peanuts and herbs.
Garnishes:
- Chopped peanuts
- Fresh herbs
Pairings:
- Serve with a side of soy sauce or peanut sauce for dipping.
Suggested side dishes:
- Edamame
- Steamed dumplings
- Miso soup
Troubleshooting advice:
- If the pennywort leaves are too tough to roll, try blanching them in boiling water for a few seconds to soften them up.
Food safety advice:
- Make sure to rinse the pennywort leaves thoroughly before using them.
Food history:
- Asiatic pennywort, also known as Centella asiatica, is a herb commonly used in Asian cuisine and traditional medicine.
Flavor profiles:
- Fresh, herbaceous, nutty, sweet, and savory.
Serving suggestions:
- Serve as an appetizer or light lunch.
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