Mini trio rice paper rolls (XO sauce, satay sauce and chili bean sauce)

By: Car Man Koo

Bring chick thighs with dark soy sauce, light soy sauce, oyster sauce, Chinese five spices, ginger powder, cinnamon stick, star anise, dried bay leave, white pepper powder, rock sugar, mirin seasoning, sesame oil and water to boil, then simmer for 15 mins.
While the chicken thighs are simmering, wash the iceberg lettuce and tear the leaves into small pieces. Drain them.
Shred carrot. Finely chop lemon balm, peppermint and pineapple sage..
Cut the yaki nori seaweed sheet into strips 2cmx 5cm
When the chicken is cooked, take them out and cut or tear them into strips, about 0.5cmx 3cm
Cut the rice paper into half and wet it with warm water in a bowl.
Take the rice paper out and place it on a plate
For roll 1: spread the xo sauce on the rice paper and some lemon balm.For roll 2: spread the satay sauce on the rice paper and some pineapple sage.For roll 3: spread the chilli bean sauce on the rice paper and some peppermint.
Place the chicken strips, dried cranberries, shredded carrot, iceberg lettuce in the middle of the rice paper.
Fold the rice paper into an roll. (First, fold the upper, left and right part of the rice paper in the middle, then roll the rice paper with the ingredients into an envelope.)
Tighten the rice paper in the middle with a yaki nori seaweed strip.