Chicken, Avocado, Veggie Rolls
2 chicken breasts, cooked and shredded
2 avocados sliced
1 cup matchstick carrots
1 red pepper, thinly sliced
1/2 cucumber, thinly sliced
1 1/2 cup red cabbage, shredded
vermicelli noodles, cooked according to package (with 1 tsp of sesame oil on cooked noodles to prevent sticking)
fresh mint and basil leaves, whole or chopped
FOR THE DIP:
1/4 cup soy sauce
1/4 cup honey
1 tsp sesame oil
1/2 tsp garlic seasoning
1 tsp sesame seeds
1. Set up your working station. Get a dishcloth and get it fully damp (this is so the rice paper won't stick). Lay down on the counter. Arrange all your prepped veggies, chicken, noodles, and herbs around it.
2. In a pan heat 1 cup water. You do not want the water to boil, you want it warm to hot, not to hot that your hands can't touch it.
3. One at a time place a rice paper sheet in the water. Soon as it's softened (about 3 seconds) you can remove it with tongs and place it on your damp cloth. Fill with an arrangement of the fillings then wrap up.
4. Whisk together the dip ingredients and enjoy with rolls.