shredded carrots
cucumber
Romaine lettuce
rice noodles
rice paper sheets
cilantro
rice vinegar
sugar
favorite dipping sauces, like sweet chili or peanut sauce
- Fully cook the chicken breasts, and cut into strips.
- Cut and wash full leaves of romaine. You may have to cut to smaller pieces to fit in rolls.
- Peel cucumber and slice into strips lengthwise.
- Shred the carrots.
- Combine rice vinegar with the sugar.
- Divide sweetened rice vinegar in half, adding half to the cucumber and half to the shredded carrot; set aside.
- Cook the rice noodles in boiling salted water; drain. Immediately rinse with cold water and drain.
- Fill a flat dish with warm water and place a rice sheet in water. Make 1 roll at a time. Lay on dry clean towel to remove excess water.
- Place soft rice paper on a flat surface.
- Without over stuffing place romaine leaf. chicken, rice noodle, cucumber, cilantro and carrots side by side on sheet. See photo above.
- Carefully roll ingredients into the paper, making sure to tuck in the sides.
