Ingredients
-
113 grams rice vermicelli noodles, cooked and soft
-
6-8 8” rice paper wraps
-
1 1/2 cups chicken, cooked and shredded
-
1 cup cucumber, seeds removed and julienned
-
1 cup carrot, julienned
-
1/2 cup thinly cut red cabbage
-
6 lettuce leaves
-
1/4 cup fresh mint
-
1/4 cup fresh basil
-
1/4 cup fresh cilantro
Directions
- Cook and refresh the noodles.
- Shred the chicken.
- Finely julienne the cucumber, carrots and cabbage then shred the lettuce.
- Tear and toss the fresh picked herbs together.
- With a bowl of room temperature water, soak the rice paper wraps for 15-20 seconds and lay out on a cutting board.
- Add the shredded lettuce to the middle of the rice paper, then add the cooked noodles and chicken.
- Top with the vegetables and fresh herbs.
- Bring the side ends together and roll the wrap together.
- Serve with sweet chili and lime dressing.
