Egg-Free Vietnamese Chicken Salad Rolls (Gỏi cuốn)

Ingredients

• 12 sheets Rice paper wrappers
• about 450 g Cooked chicken breast
• about 225 g Cooked rice vermicelli noodles
• 1 cup Shredded carrots
• 1 cup Shredded cucumber
• 1/2 cup Fresh mint leaves
• 1/2 cup Fresh cilantro leaves
• 8 leaves Lettuce leaves
• 1/2 cup Peanut sauce (store-bought or homemade)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare all your ingredients: slice the about 450 g cooked chicken breast into thin strips, measure out the about 225 g cooked rice vermicelli noodles, and have the 1 cup shredded carrots, 1 cup shredded cucumber, 1/2 cup fresh mint leaves, and 1/2 cup fresh cilantro leaves ready.
2. 2Fill a shallow dish or pie plate with warm water, enough to submerge one rice paper wrapper. Dip one 12-sheet rice paper wrapper into the warm water for 15-30 seconds, or until it is soft and pliable, but not sticky.
3. 3Carefully lay the softened wrapper flat on a clean, damp work surface, like a cutting board or a plate. Arrange 1-2 of the 8 leaves lettuce leaves near the bottom edge of the wrapper, followed by a small portion of the about 225 g cooked rice vermicelli noodles, some of the about 450 g cooked chicken breast strips, 1/4 cup of the 1 cup shredded carrots, 1/4 cup of the 1 cup shredded cucumber, a few of the 1/2 cup fresh mint leaves, and a few of the 1/2 cup fresh cilantro leaves.
4. 4Fold the left and right sides of the wrapper inward over the filling. Then, starting from the bottom edge closest to you, tightly roll the wrapper upwards to enclose the filling completely, creating a neat roll.
5. 5Repeat steps 2 through 4 with the remaining 11 rice paper wrappers and the rest of your prepared ingredients until all rolls are made.
6. 6Arrange the finished rolls on a serving platter. Serve immediately with the 1/2 cup peanut sauce on the side for dipping.

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