NUTRITION

SERVINGS

INGREDIENTS

140 g chicken breast

3 whole rice paper wrappers

40 g rice vermicelli noodles

50 g romaine lettuce

30 g carrots

30 g cucumber

5 g fresh cilantro

5 g fresh mint

10 g natural peanut butter

15 ml tamari

5 ml rice vinegar

5 ml lime juice

2 g fresh ginger

2 g garlic

1 ml toasted sesame oil

15 ml water

0.5 g sea salt

0.5 g black pepper

PREPARATION

• 1

  Poach the chicken breast in simmering water until the internal temperature reaches 74°C, then shred and season with sea salt and black pepper.

• 2

  Cook the rice vermicelli noodles in boiling water according to package instructions, rinse with cold water, and drain well.

• 3

  Prepare the vegetables by julienning the carrots and cucumber into thin matchsticks and tearing the romaine lettuce into large pieces.

• 4

  In a small bowl, whisk together the peanut butter, tamari, rice vinegar, lime juice, grated ginger, minced garlic, sesame oil, and water until the sauce is smooth and pourable.

• 5

  Briefly dip one rice paper wrapper into a shallow dish of warm water for about 5 seconds until it begins to soften, then lay it flat on a clean, damp surface.

• 6

  Place a piece of lettuce in the lower third of the wrapper, then top with a portion of noodles, shredded chicken, carrots, cucumber, cilantro, and mint.

• 7

  Fold the bottom of the wrapper over the filling, fold in the left and right sides, and roll upward tightly to seal the roll.

• 8

  Repeat the process for the remaining wrappers and serve immediately with the peanut dipping sauce on the side.