Fresh Salad Roll

18 min

4 servings

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.

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.