Time: 30 min.
Complexity: easily
Servings: 3-4 as an appetizer

These crispy Vietnamese-style rolls are healthy and light, and the addition of rice makes them a complete meal. They're gluten-free and a hit with everyone, even adults.

Ingredients:

• 2 cups shredded cooked chicken (leftovers from grilled chicken or other chicken dish)
• 1/2 cup cooked brown or white rice
• 1/4 tbsp. rice vinegar plus 1 - 2 tbsp. l.
• 1 tbsp. sugar (portioned)
• 1 medium or large carrot, coarsely grated (about 1 cup)
• 12 sheets of rice paper, 21 cm in diameter.
• 4 (about 1/2 cup) finely chopped green onions (white and green parts)
• 1/2 cup fresh mint, basil, or cilantro leaves
• About 12 Boston lettuce leaves
• 1/2 cup peanut butter with pieces
• 1/3 English cucumber, peeled and julienned, or 1 Kirby cucumber (about 1 cup)
• 2 tablespoons soy sauce
• 3 tablespoons of water

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken, brown rice, rice vinegar, soy sauce, carrot, cucumbers, Boston salad, Peanut butter, green onions, basil, mint, cilantro

We recommend

Preparation:

Step 1
• In a medium bowl, stir together 1/4 cup rice vinegar and 2 teaspoons sugar until dissolved. Add the chicken and carrots, and season with salt to taste.
  
  Fill a large bowl with warm water. Take two sheets of rice paper at a time (cover the remaining sheets with slightly damp cheesecloth to prevent curling) and immerse them in the warm water until slightly softened (about 15 seconds).
  
  Remove the paper from the water and lay it out on a clean surface or cutting board. Pat it dry with a towel to remove excess water.
Step 2
• Place 2 pieces of lettuce in the bottom third of the rice paper, leaving about 1.5 cm around the edges.
  
  Place about 1/3 cup of the chicken and carrot mixture on top of the salad, top with 4-5 cucumber slices, green onions, a few mint leaves, and about a heaping tablespoon of rice. Roll the paper up to the middle to form a cylinder.
  
  Fold both edges inward and roll the roll to the end. It should look like this 6 rolls.
Step 3
• Place the rolls on a plate, covering them with a damp towel to keep them moist while you prepare the remaining rolls. Cut each roll in half and wrap in plastic wrap or place in an airtight container.
  
  In a separate bowl, whisk together the peanut butter, the remaining 1-2 tablespoons rice vinegar, 2 teaspoons sugar, 2 tablespoons soy sauce, and water until smooth. Place the sauce in a container with a tight-fitting lid.
  
  Place the rolls and sauce in a cool-packed lunch box and take it to school.

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