I love salad rolls!!! Order them every time I go to a Vietnamese restaurant! These are much better and loaded with veggies. Although these aren’t as “pretty” as the ones you’ll find at a restaurant, they are just as delicious!
Chicken and/or Shrimp Salad Rolls
2 Rice paper sheets
Pre-cooked chicken and/or shrimp
Veggies of choice (I put broccoli, peppers, bean sprouts, lettuce)
2 green onions (to come out the end)
Place the rice paper sheets in a large bowl of warm water to soften. Remove from water and place on flat surface. Be very careful as its very fragile. Place filling in middle of rice paper sheet. Roll tightly. Since the rice paper can break easily, its easier if you double up.
I would serve these with a PEANUT SAUCE made from 1 Tbsp all natural peanut butter, stevia (or another sweetener), and low sodium soy sauce. May need a bit of water to thin it out.
Nutrition: I didn’t calculate them on this recipe as its so dependent on how much chicken/shrimp you use, and the type of veggies you use.