Chicken Vietnamese Summer Rolls

		These Summer Rolls are a family favorite of ours. They’re easy to make, don’t require any cook time, and are so refreshing on a hot summer day! Other variations include substituting shrimp, steak, or avocado for the chicken. Enjoy them as an appetizer, or have a couple as a meal. These are also best served fresh, as the rice paper hardens after time in the fridge.   Servings: 6
Whatcha Need. Ingredients: 1 Large Seedless Cucumber 6 oz shredded carrots 6 oz chicken breast 1 bunch of mint 3 oz vermicelli rice noodles 6 sheets of round rice paper (available at all Asian markets and most supermarkets)		Download this Recipe Nutritional Breakdown

Whatcha Do:

The Hard Part:

Julienne the cucumber, rinse the shredded carrots, and wash and pluck about 30 sprigs of mint and place in separate bowls. Cook vermicelli noodles, strain, run under cold water and place in a bowl. Thinly slice chicken breast and place in another bowl.

That’s it! 

The Fun Part:

Rinse the rice paper under warm water for three seconds on each side and place on a plate. Place a small handful of each ingredient – cucumber, carrot, chicken, vermicelli noodles, and five sprigs of mint – in the middle of the rice paper. By the time you place the ingredients, the rice paper will be soft. Fold in the sides of the rice paper first, and then fold the closest part of the paper across the plate and roll, as if you were rolling a burrito or a wrap.

This may take some practice, but like everything else, practice makes perfect!

Best enjoyed alongside Asian Peanut Sauce, found in the Asian section of any supermarket.