Dairy-Free Vietnamese Chicken Salad Rolls

Ingredients

• 1 lb Cooked Chicken Breast
• 8 wrappers Rice Paper Wrappers
• 1 cup Carrots
• 1 cup Cucumber
• 1/4 cup Mint Leaves
• 1/4 cup Cilantro
• 4 oz Rice Noodles
• 1/2 cup Dairy-Free Peanut Sauce

Instructions

1. 1Cook the 4 oz of rice noodles in a large pot of boiling water for 3-5 minutes, or until tender but still slightly firm. Drain the noodles and rinse them under cool water to stop the cooking process. Set aside.
2. 2Shred the 1 lb of cooked chicken breast into bite-sized pieces. Prepare the 1 cup of carrots and 1 cup of cucumber by cutting them into thin matchsticks. Roughly chop the 1/4 cup of mint leaves and 1/4 cup of cilantro.
3. 3Prepare a shallow dish or pie plate with warm water. Dip one of the 8 rice paper wrappers into the warm water for about 20-30 seconds, or until it becomes soft and pliable. Carefully remove it from the water and lay it flat on a clean, damp surface, like a cutting board.
4. 4Arrange a portion of the shredded 1 lb chicken breast, a small amount of the cooked rice noodles, some of the matchstick carrots, some of the matchstick cucumber, a sprinkle of the chopped mint leaves, and a sprinkle of the chopped cilantro across the lower third of the softened rice paper wrapper.
5. 5Fold the bottom edge of the wrapper up and over the filling. Then, fold in the left and right sides of the wrapper towards the center. Finally, roll the wrapper up tightly from the bottom, enclosing the filling completely.
6. 6Repeat steps 4 and 5 for the remaining 7 rice paper wrappers and filling ingredients until all rolls are assembled.
7. 7Serve the assembled rolls immediately with the 1/2 cup of dairy-free peanut sauce for dipping.

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