| 10 | 20 | 229 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 0 min | 8 |
| 8 leaf | Lettuce, romaine |
| 3 green onion (stem) | Green onion (sliced) |
| 1 cup | Cilantro (coriander) (chopped) |
| 1 cup | Mint, fresh (chopped) |
| 2 medium | Carrots (julienned) |
| 1 small pepper(s) | Red bell pepper (thinly sliced) |
| 1 small pepper(s) | Yellow bell pepper (thinly sliced) |
| 1 cup shredded | Chicken, cooked (or fish, toasted almonds or cashews, optional) |
| 200 gm | Pasta, Vermicelli, dry (about half a package, or bean noodles, cooked ) |
| 8 piece | Rice paper |
Mix lettuce, green onion and fresh herbs together in a bowl. Mix carrots and sweet peppers together. Cut noodles slightly shorter.
Fill a large bowl with very warm water. Submerge 1 rice paper wrapper in the water for 10 seconds, or just until it becomes soft. Remove the wrapper to a flat work surface (cutting board), and let it rest for 20 to 30 seconds, as it becomes easier to handle.
Place a small line of lettuce mixture on the rice paper. Top with some cooked noodles, then a line of carrot mixture. Add the chicken, if using.
Fold the bottom of the wrapper up over the filling, pressing the filling as you go. Fold both sides of the wrapper inward. Gently press to seal and roll the wrapper to the top edge. Let sit for a minute. If using larger rice paper, cut in half. Repeat.
| Grain | 1.0 |
| Meat | 0.3 |
| Vegetables | 1.0 |
