2 cups
kale and
chicken
, (from chicken and kale saute on rice recipe)
8
rounds
rice paper
8
large leaves bibb or butter
lettuce
1/2 cup
chopped
cilantro
1/2 cup
basil leaves
sriracha
, optional
Instructions
COVER vermicelli noodles with boiling water in a large bowl. Let stand until tender, 5 to 7 min. Drain and rinse with cold water. Squeeze excess water from noodles.
LAY a damp kitchen towel on counter. Fill a pie plate with warm water and place beside towel. Line up ingredients.
DIP 1 rice paper round into water and soak until pliable, about 30 sec. Lay softened round on towel. Place a lettuce leaf just below the centre. Top with 1/4 cup chicken mixture, then 1/4 cup vermicelli and 1 tbsp each cilantro and basil. Drizzle with sriracha.
LIFT rice paper edge closest to you up and over filling, then roll toward the centre. Fold in sides, then continue rolling to form a log. Set seam-side down on a platter. Repeat with remaining ingredients. Serve with more sriracha, if desired.
Chatelaine Quickies: No-cook shrimp, mango, and avocado rolls
St. Joseph Communications uses cookies for personalization, to customize its online advertisements, and for other purposes. Learn more or change your cookie preferences. By continuing to use our service, you agree to our use of cookies.
We use cookies (why?) You can change cookie preferences. Continued site use signifies consent.