Ingredients
Scale
- 1 cup cooked chicken, thinly sliced
- 1 1/2 cup match stick carrots
- 1 avocado, sliced
- 1 cucumber, thinly sliced
- 2 cups rice noodles, cooked according to package directions
- fresh cilantro and/or mint
- 8 sheets rice paper
- 1/3 cup teriyaki sauce
- 1/2 teaspoon fresh ginger, grated
- 1/2 teaspoon garlic, grated
- 1 teaspoon sesame seeds
Instructions
- Fill a 13×9 baking dish or large skillet with warm water and place a sheet of rice paper in it.
- Let the rice paper sit for 20-30 seconds until it becomes soft and pliable.
- Take the softened rice paper out and place it on a plate or cutting board.
- Fill the rice paper with about 1/4 cup of matchstick carrots, rice noodles, 2 slices of avocado, a couple of slices of chicken, a few cucumber slices, and fresh cilantro or mint.
- Fold over the bottom half of the rice paper, fold in both sides, and roll it closed. Place it on a tray or plate.
- Repeat the process with the remaining ingredients and refrigerate until ready to serve.
- Prepare the dipping sauce by mixing teriyaki sauce, garlic, and ginger until smooth, then sprinkle with sesame seeds.
Last Step:
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Serve with the dipping sauce for extra flavor.
For a vegetarian option, replace chicken with tofu or additional vegetables.
Make sure not to overfill the rice paper to avoid tearing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Rolling
- Cuisine: Asian
Nutrition
- Serving Size: 1 roll
- Calories: 240
- Sugar: 2g
- Sodium: 490mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 20mg