Ingredients:

• rice paper wrappers
• rice vermicelli noodles
• lettuce leaves
• cucumber, julienned (thinly sliced)
• tomatoes, julienned
• carrot, peeled and julienned
• cooked boneless chicken

The sauce:

• 6 tbsp rice wine vinegar
• 6 tbsp fish sauce
• 6 tbsp sweet chili sauce

Instructions:

Dipping sauce:

1. In a small saucepan, whisk rice wine vinegar, fish sauce, and sweet chili sauce. Simmer for 5 minutes and set aside.

Noodles:

1. Cook the vermicelli according to the packet directions. Mine, I boiled some water to soak the rice vermicelli. Soaked in a bowl for 10 minutes and drain. Notes:

• Rice vermicellis are fragile than other noodles. Make sure you don't over soak it.)
• I use the same water to dip the rice wrappers to soften

Start assembling the rolls:

1. In a large bowl with warm water, dip the rice paper for about 30 seconds to soften and lay it on the counter.

2. Fill the wrapper with meat, veggies, and the noodles. Roll everything tight and cut in half.

Note:

• The rice paper gets really sticky, soak it one at a time. I cut mine in half so it was easier for me to wrap it. Also, do not overstuff the wrapper or else it'll rip. Here's a video I watched on how on to assemble the spring roll: watch it now

Don't forget to serve with dipping sauce and enjoy! =)

Healthy Salad Recipes

Copy-cat Recipe

Chicken Adobo