Vietnamese Salad Rolls with Chicken and Mango

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   1.

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   Cook vermicelli according to package directions.

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   Then rinse under cool water, drain and put aside.

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   2.

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   Fill a pie plate or bowl thats large enough to fit an entire rice paper into with very warm water.

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   3.

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   Take one rice paper and carefully submerge into water.

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   Soak until it is soft and pliable but not disintegrating, about 1 minute.

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   Place paper on a damp tea towel.

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    4.

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    Leaving 1-1/2 inches on each side of the rice paper and working lengthwise, place about 2 or 3 tablespoons of noodles, 2 or 3 slices of chicken, mango, red pepper, a few carrots sticks and basil/cilantro about 2 inches from one edge of rice paper.

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    5.

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    Fold in the two (1-1/2 inch) sides of the rice paper.

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    Tightly yet gently roll the rice paper into a burrito like roll.

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    Just before you finish rolling it add a chive or two so that it sticks out of the finished roll.

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    6.

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    Place on another damp towel and cover with another damp towel.

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    Repeat with remaining rice papers.

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    7.

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    Serve with hoisin peanut sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.