4 Serves
40 Mins
Prepare the rice paper wrappers by soaking them in warm water for 30 seconds until pliable, then carefully remove and lay them flat on paper towels to absorb excess moisture.
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VietnameseVitamin K
301 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
128 µg / 400 µgCalcium
143 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
77 mg / 420 mgPhosphorus
158 mg / 1,250 mgPotassium
402 mg / 4,700 mgSodium
305 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
21 µg / 55 µgFiber
5 g / 28 gSugar
1 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
43 gAlcohol
0 g
Cook the rice vermicelli noodles according to package instructions, drain thoroughly, and use a knife to cut them into manageable 2cm strips.
Place a softened rice paper wrapper on a clean cutting board. Arrange a small portion of rice noodles, cooked chicken, fresh vegetables, and herb leaves in the center, leaving a 1cm border on the sides.
Fold the sides of the rice paper inward over the filling, then roll tightly from the bottom upward to form a compact cigar shape.
Whisk together the dipping sauce ingredients in a small bowl until well combined.
Serve the rolls immediately on a platter alongside fresh lettuce leaves and additional herbs, allowing diners to wrap each roll in lettuce before dipping.
31
g43
g6
g
Russian