|Ingredients||Pasta, Poultry, Vegetables|
|Day Part||Dinner, Lunch|
|Menu Part||Appetizer/Small Plate|
Summer rolls are wrapped in delicate rice paper. These chicken, scallion and carrot rolls are a light and tasty treat.
2 oz. bean thread noodles (cellophane noodles)
2 tbsp. rice wine vinegar
Salt, to taste
8 (8-in.) round rice paper wrappers
8 oz. grilled chicken breast, cut into strips
2 scallions, cut into strips
2 carrots, peeled and julienned
1⁄2 cup fresh mint leaves
1⁄2 cup fresh cilantro leaves
1⁄2 cup fresh basil leaves
1 garlic clove, minced
1 tsp. grated ginger
2 tbsp. soy sauce
2 tbsp. lime juice
1 tbsp. hoisin sauce
- Cover noodles with boiling water and soak 15 min.; drain well. Toss noodles with vinegar and salt to taste; set aside.
- Moisten rice paper wrappers to make them pliable. On each, arrange equal amounts of chicken, scallions, carrots, mint, cilantro, basil, and noodles. Fold in sides of wrappers over filling, then roll up to enclose.
- Combine garlic, ginger, soy sauce, lime juice, and hoisin for dipping sauce.
- For each portion, place 2 rolls on radicchio leaves. Serve with dipping sauce.