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Ingredienser

1/3 cup low sodium soy sauce⁣

1/4 cup hoisin sauce ⁣

2 tb rice vinegar ⁣

2 tb toasted sesame oil ⁣

1 tb ground ginger⁣

1/2 cup creamy cashew butter⁣

3 tsp sriracha⁣

1 lb ground chicken⁣

1 cup mushrooms, chopped⁣

1 cup shredded carrots ⁣

1 cup shredded cabbage⁣

3 green onions, sliced⁣

16 rice paper wraps⁣

3 tb avocado oil⁣

Dipping sauce:⁣

1/2 cup low sodium soy sauce⁣

2 tb rice wine vinegar⁣

2 tsp sesame oil⁣

2 garlic cloves, mashed⁣

1 tb grated/minced ginger ⁣

2 tsp sriracha⁣

1 green onion, thinly sliced⁣

2 tsp sesame seeds⁣

Make dipping sauce. Add all ingredients to a small bowl and set aside. Next, in a blender, add the soy sauce, vinegar, sesame oil, ginger, cashew butter and sriracha. Blend until smooth. Head a skillet on medium high heat and add 1 tb avocado oil if desired. Add chicken and break apart into small pieces, then add cabbage, carrots and mushrooms. Continue cooking and pour the sauce in. Cook 5-6 more minutes until the carrots/cabbage have softened. Line up rice papers on the counter. Use spray bottle (or other method) to dampen. Add a 2-3 tb of meat mixture to each one then gently fold as shown. *I did double wrap them for more crunch, but that’s optional. Heat skillet with avocado oil over medium heat. Working in groups, add the wraps. Cook 3ish min on each side until crispy and golden brown. Serve with dipping sauce and enjoy!⁣