8 ounces cooked chicken
8 rice wrappers
1 carrot, julienne
1 cup shredded lettuce
Chopped Napa cabbage or purple cabbage
1/4 cup chopped fresh basil or mint or cilantro (or all three)
Directions:
Bring a medium saucepan of water to boil. Remove from heat. Place rice vermicelli in boiling water, remove from heat, and let soak 3 to 5 minutes, until soft. Drain, and rinse with cold water. Fill a large bowl with hot water. Dip one rice wrapper in the hot water for 5-10 seconds to soften. You don't want them to be too soft. Lay wrapper flat, and place desired amounts of chicken, carrots, lettuce, and basil in the center. Roll the edges of the wrapper slightly inward. Beginning at the bottom edge of wrapper, tightly wrap the ingredients. Repeat with remaining ingredients.
Serve with dipping sauce:
Chopped garlic
Sambal chili paste
Sugar
Lime juice or vinegar
Fish sauce or soy sauce
Mix together until smooth
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