Vietnamese Burrito Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 10 servings

1 bunch mint , cleaned and leaves picked

4 cloves garlic, minced

1/2 cup soybean oil

1 tablespoon sesame seed oil

Dipping Sauce, recipe follows

1 package rice noodles, soaked in warm water until softened and drained

26 ounces skinned, boneless chicken breasts

1/2 bunch parsley, cleaned and leaves picked

2 tablespoons hoisin sauce

5 tablespoons soy sauce

1 cucumber, peeled, seeded and cut into thin strips

1 tablespoon sugar

1 bunch basil, cleaned and leaves picked

2 stalks lemongrass, minced

1/2 cup pickled daikon, chopped

2 cups bean sprouts

Fresh black pepper

2 tablespoons honey

1 head romaine lettuce, cut into 3/4-inch lengths

3 carrots, peeled and sliced thinly

10 large rice paper wrappers

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