Ingredients

• Wingtat Cornish Hen x1
• Vietnamese Rice Paper8 pieces
• Red Carrot Strips2/3 cup
• Basil1/2 cup
• Peanuts1/4 cup
• Minced Garlic1 tsp

Marinade:

• Salt1/2 tsp
• Ginger Wine1 tbsp

Spices / Sauces:

• Spices
• Salt1/4 tsp
• Sugar1/4 tsp
• Black Pepper1/8 tsp
• Sauces
• Diced Small Red Pepper1 tsp
• Rice Vinegar1/4 cup
• Minced Garlic1 tbsp
• Sugar1 1/2 tsp

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Directions

• Debone the Wingtat Canada chicken, cut the meat into small strips and marinade for 10 min. Wash the basil and cut up into strips. Bake or fry the peanuts with no oil and remove the peanut skin.
• Heat a pan with oil then place in chicken strips and garlic; fry until cooked. Add in carrot strips and flavouring and stir fry for a moment. Remove from the pan and let it cool down.
• For each piece of rice paper, soak them in cold water. Take each piece out and wipe dry then place atop a towel. Now place the chicken, carrots, basil, and peanuts onto the rice paper and roll it up.
• Create the sauce using: 1 teaspoon diced small red pepper, ¼ cup vinegar, 1 tablespoon garlic, 1½ teaspoon sugar. Ready to serve.