• 1 cup water
  • 3/4 cup vertically sliced red onion
  • 1 lb. chicken breast
  • 3 Tbsp finely chopped fresh mint
  • 2 Tbsp finely chopped fresh Coriander leaves
  • 3 Tbsp fresh lime juice
  • 4 Tbsp Thai fish sauce
  • 1/4 to 1/2 tsp crushed red pepper
  • 16 Chinese  cabbage leaves, Lime wedges (optional)


Heat a nonstick pan over medium-high heat.Add first 3 ingredients to pan.Cook 5 minutes or until chicken is done, stirring to crumble.Drain.Return chicken mixture to pan; stir in mint,coriander leaves , lemon juice, fish sauce, and pepper.Spoon about 3 Tbsp chicken mixture onto each cabbage leaf and roll it. Serve with lime wedges, if desired.

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