Vietnamese Rolls

In the heat of summer, I am all about dinner ideas that don’t involve turning on the oven! This meal is so fresh, healthy, great alone or for company, easy to prep in advance, great as leftovers and OH SO DELICIOUS! Many of these ingredients can be found at your local Asian Market!

ingredients

  • 2lbs Boneless, skinless chicken breast - cut into thin strips

  • 1 Tbs Coconut oil

  • 1 Tbs Garlic powder

  • 1 tsp Salt

  • 100g Rice vermicelli noodles

  • 10oz Bag of shredded carrots

  • 5 Mini cucumbers - thinly sliced lengthwise

  • One bunch of fresh mint leaves

  • One bunch of fresh cilantro

  • 1 Cup of creamy peanut butter

  • 5 Tbs Sweet Soy Sauce

  • 1/4 Cup Coconut oil - melted

  • 1 Lime - 1/2 cut into wedges, 1/2 juiced

  • Garlic Chili Sauce

  • One package of rice paper wrappers

Directions

Prepare all fresh ingredients:
Soak shredded carrots in hot water to soften them. Strain and set aside.
Slice cucumbers and set aside.
Wash and trim mint and cilantro, set aside.
Slice half a lime into wedges, set aside.
Next, boil rice noodles until soft (about 5 minutes) with a bit of coconut oil to prevent sticking, strain, set aside.

Prepare Peanut Sauce:
Combine peanut butter, sweet soy sauce, melted coconut oil and lime juice in a small bowl. Mix until smooth. Set aside.

Prepare chicken:
Slice chicken breasts into thin strips. Heat a large pan over med/high heat. Add coconut oil and chicken. Add garlic powder and salt. Heat until cooked thoroughly (no more pink!).

Set the table:
Set out all above dishes!
Set out rice paper wrappers
Set out dishes of hot water (the rice paper wraps need to be softened by a quick dip into hot water. A pie pan works well!)
Set out garlic chili sauce.

Making the rolls:
Dip a rice paper wrapper in hot water (the hotter the water the less time needed). Place on a plate and begin to fill with the ingredients. Add mint, carrots, cilantro, chicken, cucumbers, vermicelli, peanut sauce and garlic chili sauce. Fold ends up first, then roll the rice paper gently and tightly. Enjoy!

This recipe serves about 4 people - depending on how many rolls each person has!

Alise Sewell