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These crunchy Vietnamese-style rolls are healthy and light, and the addition of rice makes them filling.
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They're gluten-free, but anyone -- even adults -- will love them.
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Whisk 1/4 cup rice vinegar with 2 teaspoons sugar in a medium bowl until sugar dissolves.
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Add chicken and carrot, season with salt to taste, set aside.
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Fill a large bowl with warm water.
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Working with 2 sheets of rice paper at a time (keep others covered with a barely damp cloth to prevent curling), immerse papers in the warm water until slightly softened (about 15 seconds).
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Remove and spread out on a clean surface or cutting board.
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Pat dry with a towel to remove excess water.
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Lay 2 pieces of lettuce over the bottom third of the rice paper, leaving about 1/2-inch clear on edges.
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Place about 1/3 cup chicken and carrot mixture on the lettuce, top with 4 to 5 pieces cucumber, scallion, several mint leaves and about 1 heaping tablespoon of rice.
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Roll up the paper halfway into a cylinder.
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Fold both edges in to tuck while continuing to roll the paper to seal.
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Place the rolls on a plate covered with a damp towel so they stay moist as you prepare the remaining rolls.
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Cut rolls in half and wrap in plastic wrap or place in an air-tight container.
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In a separate bowl, whisk together the peanut butter with the remaining 1 to 2 tablespoon rice vinegar, 2 teaspoons sugar, 2 tablespoons soy sauce and water until smooth.
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Put sauce in sealed containers.
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Tuck rolls and sauce into a lunch sack with a cold pack and send off to school.
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Note: Edible rice papers are sold in Asian food aisle in supermarkets or Asian markets.
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Time Saving Tip: Use leftover rice from Chinese takeout to make these quicker.
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Make them the night before or prep all ingredients including chicken and carrot mixture so in the morning you just need to roll.
