Fresh Salad Roll
18 min
4 servings
320 calories
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
Instructions
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 (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.