Chicken and Cabbage Salad Rolls with Peanut Dipping Sauce

Place chicken breasts in a large pot and cover with water. Add salt. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until chicken is cooked through. Let cool slightly, then shred with two forks.

In a large mixing bowl, combine the shredded chicken, sliced cabbage, grated carrots, chopped mint, and chopped cilantro.

Prepare the peanut dipping sauce: In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, minced garlic, and red pepper flakes (if using). Add water, one tablespoon at a time, until the sauce reaches your desired consistency.

Fill a shallow dish with warm water.

Dip one rice paper wrapper in the warm water for a few seconds until it becomes pliable. Be careful not to over soak it, as it will become too fragile.

Lay the softened rice paper wrapper on a flat surface. Place a small amount of the chicken and cabbage mixture in the center of the wrapper.

Fold the sides of the rice paper wrapper inwards, then roll tightly from the bottom up, like a burrito.

Repeat steps 5-7 with the remaining rice paper wrappers and filling.

Serve immediately with the peanut dipping sauce. Alternatively, you can store the salad rolls in the refrigerator for a few hours, wrapped in damp paper towels to prevent them from drying out.