Fresh Salad Roll

18 min
4 servings
$2.10/serving

Perfectly Balance Your Plate

Serve with 1 cup sliced carrot and cucumber.

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 cupUltimate 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, Trans 0 g), Cholesterol 50 mg, Sodium 135 mg, Carbohydrate 36 g (Fibre 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.

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