Asian Burrito

These Asian appetizers are a little like a burrito, but a whole lot like a spring roll. They require some serious prep time, but the final product is well worth the effort... and the wait. INGREDIENTS Chicken filling: 26 oz. skinned, boneless chicken breasts 5 tbsp. soy sauce 2 tbsp. hoisin sauce 2 tbsp. honey 1 tbsp. sugar 4 cloves garlic, minced 2 stalks lemongrass, minced 1/2 cup soybean oil 1 tbsp. sesame seed oil Fresh black pepper Wrapping mixture: 10 large rice paper wrappers 1 pkg. rice noodles, soaked in warm water until softened and drained 1 head romaine lettuce, cut into 3/4-inch lengths 1 cucumber, peeled, seeded and cut into thin strips 1/2 cup pickled daikon, chopped 3 carrots, peeled and sliced thinly 2 cup bean sprouts 1 bunch basil, cleaned and leaves picked 1 bunch mint, cleaned and leaves picked 1/2 bunch parsley, cleaned and leaves picked Dipping Sauce: 2 to 3 garlic cloves, crushed 2 fresh chile peppers, minced 4 tbsp. sugar 4 tbsp. fresh limejuice or lemon juice 5 tbsp. white vinegar 5 to 7 tbsp. fish sauce 1/4 cup coconut juice METHODS/STEPS Dipping Sauce: Wash chicken breasts and pat dry. Combine all ingredients for the filling in a bowl, mix well and cover. Marinate for about 1 hour at room temperature. Preheat a grill. Grill chicken in pieces (cut to preference) until golden brown on both sides and cooked through. Soak the wrappers, 1 at a time, in warm water until softened. Remove from the water and pat dry. Fill each wrapper with the chicken and all of the toppings. Roll the wrapper once over the filling. Tuck in the ends and roll completely. Press to seal. Repeat with remaining wrappers and filling. Serve with dipping sauce. Combine all ingredients.