Serves: 5
Total Calories: 107
Yield: 10 Rolls

DIPPING SAUCE
2 tablespoons rice vinegar
2 tablespoons hot water
1 tablespoon honey
juice of half lime
1/2 teaspoon minced garlic
1/2 teaspoon chili garlic sauce or paste (available in supermarkets and Asian markets)
1/4 teaspoon salt
ROLLS
2 ounces cellophane noodles
1 large carrot shredded
1 cup bean sprouts
1/4 cup chopped cilantro
2 teaspoons sesame oil
juice of half lime
salt and pepper to taste
3 cups hot (not boiling) water
10 (8 1/2 inch) round rice wrappers (available in supermarkets and Asian markets)
10 Boston lettuce leaves washed, patted dry, adn torn into large pieces
1/2 pound cooked chicken breast (steamed, boiled, or grilled) cut into thin strips
20 mint leaves

Puree all ingredients for dipping sauce in blender or food processor. Set aside. Boil a pot of water. Turn off heat and add cellophane noodles. Let soak about 5 minutes until softened. Drain. Combine noodles with carrots, bean spouts, cilantro, sesame oil, lime juice, and season with salt and pepper. Set aside. Pour water into a large shallow bowl. One at a time, sub - merge rice paper in water for about 10 seconds to soften. Don’t over-soak them or they’ll fall apart. Place them on a lightly dampened towel and keep them covered while you work. To make the rolls, lay the rice paper wrapper on a plate, place a couple pieces of the torn lettuce in the bottom third of the wrapper, leaving a flap uncovered at the bottom. Put a little bit of the noodle mixture on top of the lettuce. Top with two thin strips of the chicken. Use less filling than you think you should, because if you overstuff, it will break the wrapper. Fold the bottom flap of rice paper over the filling, tuck in the left and right sides, and then fold up once. Lay 2 mint leaves on top, then tuck and roll a final time to close the whole thing up into a neat little bundle. Keep covered with a lightly damp towel until ready to eat. Arrange on a platter and serve with the dipping sauce.

Nutritional Facts:

Serves: 5
Total Calories: 107
Calories from Fat: 23

More Recipes from the Whole Foods Allergy Cookbook Cookbook:
Pumpkin Seed Butter Honey Balls
Crunchy Cereal Bars
Soft Granola Bars
Stuffed Mochi Puffs
Vietnamese Summer Rolls with Sweet Chili Dipping Sauce