Fresh Salad Roll
Ingredients
- 1 pkg rice vermicelli
- 1 pkg rice paper rounds
- 4 cups carrot, cucumber, and bell pepper, julienned or finely sliced
- 1 lb (450 g) cooked chicken or shrimp, finely sliced
- 2 cups mixed greens
- 1⁄2 cup Ultimate Asian Sauce, or dipping sauce of your choice
Preparation
- Add rice vermicelli to Multipurpose Pot - 8 cup of boiling water and cook according to package directions.
- Drain, rinse under cold water, and drain again. Set aside.
- Soak rice paper rounds one at a time in a large bowl of water until limp but not soggy. Shake off excess water and lay on a clean countertop.
- To assemble each roll, arrange 1⁄3 cup vermicelli, side to side. Top with 2–3 strips each of vegetables, meat, and greens.
- Fold bottom end over filling, to the middle. Fold in sides. Roll up from the folded bottom end. Place rolls seamside down on cutting board or serving platter.
- Serve with sauce.
Nutritional Information
Per serving(1 large roll): Calories 320, Fat 8 g (Saturated 4 g, 0 0 g), Cholesterol 50 mg, Sodium 135 mg, Carbohydrate 36 g (Fiber 0 g, Sugars 3 g), Protein 24 g.
Tips
Make it vegetarian: Replace chicken or shrimp with 1 lb (450 g) finely sliced firm organic tofu.
Perfectly Balance Your Plate
Serve with 1 cup sliced carrot and cucumber.