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1.
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Start by making the special sauce.
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Combine the hot water and sugar in a bowl and whisk to dissolve the sugar.
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When the sugar is completely dissolved, add the remaining sauce ingredients, whisking to combine.
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Cover and store in the refrigerator until ready to serve.
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2.
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In a large skillet, heat 2 tablespoons of oil over medium high heat.
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When the oil is hot (rippling) add the boneless chicken breasts.
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Do not move them!
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Allow the chicken to cook undisturbed for 5-6 minutes and then turn them over.
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Allow them to cook on the other side.
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If you have thick pieces of chicken, you may need to repeat the turning process again with a total cooking time of 13-15 minutes.
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You should get a good brown crust.
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Remove chicken from the pan (also remove the pan from heat) and allow chicken to rest until cool enough to handle.
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Dice into small pieces, roughly the same size as the mushrooms.
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3.
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While the chicken is cooling, combine the ingredients for the stir fry sauce and set aside.
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4.
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Once you have chopped the chicken, return the pan to the heat and add another tablespoon of oil to the pan.
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When hot, add the remaining filling ingredients to the pan and stir.
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Add the chicken and stir fry sauce and allow to cook for 4-5 minutes, stirring frequently.
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Remove the filling from the pan and allow to cool (10 minutes)
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5.
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When the filling has cooled, you may begin the assembly of the rolls.
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Preheat oven to 425 F.
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6.
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Prepare a glass baking dish by coating with a thin layer of canola oil.
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You do not want a lot of oil, just enough to create a barrier while baking.
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7.
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To assemble the rolls, you will need a large dish filled with hot tap water, rice paper wrappers, cooled filling, and a plate.
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To fill each roll, begin by soaking the rice paper wrapper in the hot water for 25-30 seconds until softened.
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Do not let them sit too long (trust me).
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Place the wrapper on a plate.
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With the wrapper laying flat, scoop 2 tablespoons of the prepared filling into the center of the wrapper.
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You are going to fold them up burrito style; fold the sides in to meet in the middle and then roll tightly.
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Set the filled rolls on the prepared baking dish.
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Do not allow the rolls to touch while in the baking dish!
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If they touch at any time during baking, they will attach to each other and break apart when separated.
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8.
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Once you have all the rolls prepared, coat each roll with a light drizzle of canola oil and gently rub to coat.
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9.
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Bake the rolls in a preheated 425 F oven for 20-25 minutes or until lightly golden and crispy.
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As baking times will vary, keep an eye on your oven!
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10.
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Remove from the oven and serve with lettuce leaves, used to wrap around the hot rolls, and drizzled with the special sauce.
