Main Ingredients
4 ounces prepared sushi rice
2 ounces Roast chicken, shredded
.1 ounce Basil
.1 ounce Mint
Scallion, trimmed and split
.2 ounces spring mix
.5 ounces Red Bell Pepper, split
 1 Origami Carrot Ginger Wrap 

Chili Peanuts Ingredients
2 cups Peanuts
5 cups Peanut Oil
5 (1.6 ounces) Serrano Pepper
6 (3.5 ounces) Shallots
6 cloves (1.2 ounces) Garlic
2 inches peeled Ginger
1 Tablespoon Salt
Chicken Run Roll
Directions
1. Julienne basil and mint and toss together.

2. Shred roasted chicken.

3. Cut scallion into 4 x ?” strips and cut red bell pepper into ¼” x ?” strips.

4. Lay out rice on Origami Carrot Ginger wrap. Press in chili peanuts across center of rice. (See recipe below for chili peanuts).  Sprinkle mint and basil over peanuts. 5. Then spring mix, chicken, pepper strips and scallion.
 
6. Roll and cut into 8 even pieces and serve with Sweet Chili Sauce and Lite Soy Sauce.

Chili Peanuts   (yield: 3 cups)
Directions
1. Coarsely chop or pulse in food processor, all ingredients.

2. Reserve peanuts, place shallots, serranos, garlic and ginger in same bowl.

3. Heat oil to 350° and fry each mixture separately until golden color – about 8 minutes, stirring occasionally. Drain, toss mixture with salt and keep for 1 week.

Print