Vietnamese Burritos - cooking recipe

Ingredients

Chicken filling
26 ounces boneless skinless chicken breasts
5 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons honey
1 tablespoon sugar
4 garlic cloves, minced
2 stalks lemongrass, minced
1/2 cup soybean oil
1 tablespoon sesame seed oil
fresh black pepper
Wrapping mixture
10 large rice paper sheets
16 ounces rice noodles (or more)
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 cups 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 -3 garlic cloves, crushed
1 -2 fresh chili pepper, minced
4 tablespoons sugar
4 tablespoons fresh lime juice or 4 tablespoons lemon juice
5 tablespoons white vinegar
5 -7 tablespoons fish sauce
1/4 cup coconut juice

Preparation

Soak rice noodles in warm water until softened, then drain.
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.
For Dipping Sauce:
Combine all ingredients.