Thai Salad Rolls

Ingredients

• 1 pkg (¹⁄₄ lb/115 g) rice vermicelli
• 1 pkg (¹⁄₂ lb/225 g) rice paper rounds
• ¹⁄₄ cup Sesame Ginger Dressing, prepared
• 2 tbsp Sesame Ginger Dressing Mix
• 3 tbsp low sodium soy sauce or gluten free soy sauce
• ¹⁄₃ cup oil
• ¹⁄₂ cup rice vinegar
• ¹⁄₂ tsp Curry Seasoning
• 1 carrot, peeled and julienned (matchsticks)
• ³⁄₄ lb (340 g) cooked chopped chicken, or shrimp
• 2 bell peppers, julienned
• 2 cups mixed greens

Preparation

1. Add rice vermicelli to Multipurpose Pot of boiling water and cook according to package directions, approximately 3 minutes.
2. Drain, rinse under cold water, and drain again. Set aside.
3. 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.
4. Combine curry seasoning with dressing. Set aside.
5. To assemble each roll, spoon 1 tbsp dressing just off centre (towards bottom) and spread side to side.
6. Arrange 1⁄3 cup vermicelli on top of dressing, side to side. Top with 2–3 strips each of carrot, both peppers, chicken or shrimp, and greens.
7. Fold bottom end over filling, to the middle. Fold in sides. Roll up from the folded bottom end. Place rolls seam-side down on cutting board or serving platter.