Gluten-Free Vietnamese Chicken Salad Rolls (Gỏi cuốn)

Ingredients

• 12 sheets Rice paper wrappers
• 1 cup Cooked chicken breast
• 1 cup Cooked rice vermicelli noodles
• 0.5 cup Shredded carrots
• 0.5 cup Cucumber
• 0.25 cup Mint leaves
• 0.25 cup Cilantro leaves
• 0.5 cup Bean sprouts
• 0.5 cup Peanut sauce (gluten-free)

Instructions

1. 1Prepare your ingredients: slice the 1 cup of cooked chicken breast into thin strips. Cut the 0.5 cup of cucumber into thin strips. Ensure your 0.5 cup shredded carrots, 0.25 cup mint leaves, 0.25 cup cilantro leaves, and 0.5 cup bean sprouts are ready. Have the 1 cup cooked rice vermicelli noodles prepared.
2. 2Fill a shallow dish or pie plate with warm water, enough to submerge a rice paper wrapper. Submerge one of the 12 rice paper wrappers in the warm water for about 15-30 seconds, or until it is soft and pliable but not falling apart.
3. 3Carefully lay the softened rice paper wrapper flat on a clean, damp work surface. Arrange a portion of the filling ingredients in the center of the wrapper, about one-third of the way up from the bottom edge: include some of the 1 cup cooked chicken breast, 1 cup cooked rice vermicelli noodles, 0.5 cup shredded carrots, 0.5 cup cucumber, 0.25 cup mint leaves, 0.25 cup cilantro leaves, and 0.5 cup bean sprouts.
4. 4Fold the bottom edge of the rice paper wrapper up and over the filling. Then, fold the left and right sides of the wrapper inward over the filling. Tightly roll the wrapper upwards from the bottom to create a neat roll.
5. 5Repeat steps 2 through 4 with the remaining 11 rice paper wrappers and the rest of the filling ingredients until all rolls are made.
6. 6Arrange the completed rolls on a serving platter. Serve the rolls immediately with the 0.5 cup gluten-free peanut sauce on the side for dipping.

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