These crunchy Vietnamese-style rolls are healthy and light, and the addition of rice makes them even more filling. They’re gluten-free, but anyone, even your kiddos, will love them!!
Enjoy! xo Coach Jen
This is what you will need to make these yummy wraps!
INGREDIENTS:
1/4 cup rice vinegar
1 tablespoon sugar, divided
2 cups shredded, cooked chicken (I used leftovers)
1 medium-large carrot shredded
12 rice paper wrappers
1/3 diced cucumber
4 scallions
1/2 cup fresh mint leaves, basil or cilantro
About 12 Boston lettuce leaves
1/2 cup cooked brown or white rice
1/2 cup chunky peanut butter
2 tablespoons soy sauce
3 tablespoons water
DIRECTIONS:
Whisk 1/4 cup rice vinegar with 2 teaspoons sugar in a medium bowl until sugar dissolves.
Add chicken and carrot, season with salt to taste, set aside.
Fill a large bowl with warm water. Working with 2 sheets of rice paper at a time, immerse papers in the warm water until slightly softened (about 15 seconds).
Remove and spread out on a clean surface or cutting board. Pat dry with a towel to remove excess water. Lay 2 pieces of lettuce over the bottom third of the rice paper, leaving about 1/2-inch clear on edges.
Place about 1/3 cup chicken and carrot mixture on the lettuce, top with 4 to 5 pieces cucumber, scallion, several mint leaves and about 1 heaping tablespoon of rice.
Roll up the paper halfway into a cylinder. Fold both edges into tuck while continuing to roll the paper to seal.
Place the rolls on a plate covered with a damp towel so they stay moist as you prepare the remaining rolls. Cut rolls in half and wrap in plastic wrap or place in an air-tight container.
In a separate bowl, whisk together the peanut butter with the remaining 1 to2 tablespoon rice vinegar, 2 teaspoons sugar, 2 tablespoons soy sauce and water until smooth. Put sauce in sealed containers.
