• 4 (8-ounce) round rice papers
  • ¾ cup cooked rice vermicelli
  • 4 ounces shredded cooked chicken
  • 1 cup thinly sliced English cucumber
  • ¼ cup chopped fresh mint
  • 2 tablespoons tzatziki sauce
  • Directions

  • Step 1

    Fill a 9-inch pie plate with warm water; dip 1 rice paper into the water. Transfer to a work surface and let stand for a few seconds to soften.


  • Step 2

    Snip cooked rice noodles. Arrange 3 tablespoons noodles across the lower 1/3 of the softened rice paper. Top with 1 ounce chicken, 1/4 cup cucumber, 1 tablespoon mint, and 1/2 tablespoon sauce. Fold and lightly press bottom edge of rice paper over filling, tucking it underneath as you roll away from you. Fold in sides and continue to roll up tightly. Repeat with remaining ingredients.

  • Variations:

    Chimichurri steak and bell pepper: Grilled steak, thinly sliced + thinly sliced red bell pepper + fresh cilantro leaves + chimichurri sauce

    Peanutty shrimp and cabbage: Peeled cooked shrimp, halved lengthwise + shredded green cabbage + fresh Thai basil leaves + peanut sauce

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