Lunch

rice paper rolls is for Lunch.

rice paper rolls takes 10 minutes to prepare.

rice paper rolls takes 20 minutes to cook.

rice paper rolls makes 2 servings.

The ingredients for rice paper rolls are:

Chicken Breast, no skin, 100 grams baked
Sliced Water Chestnuts in water .25 cup
Carrots, raw, .25 cup, grated
green Onions, raw, 1 tbsp chopped
Lily bean thread vermicelli , 14.25 gram(s) or 1/4 c
Iceberg Lettuce ), .25 cup, shredded
Ginger Root, .5 tsp
Basil, 1 tbsp chopped or 1 tsp dried
splenda .5 tsp
Rice Paper S size 4 g, 10 pieces
Sesame Oil, 0.5 1tsp
Braggs All Purpose Liquid Soy Seasoning, 4 tsp
Sambal Oelek, .5 tsp

Here is how you make rice paper rolls:

In small bowl place vermicelli and cover with hot water to soften. Finely chop cooked chicken, water chestnuts, and green onions placing in another small bowl as you chop. Shred carrot and lettuce. Add to chicken . Drain noodles and add to chicken and vegetables. in noodle bowl, combine sesame oil, soy seasoning, ginger, splenda and basil. Stir to combine. Pour over chicken mixture and stir well. Dip a rice paper in warm water to soften, place 2 tbs filling on center end. fold sides and roll to other end. If not serving immediately roll in waxed paper. Do not let rolls touch as they will stick together. 1 serving is 5 rolls ---- makes a nice light lunchNumber of Servings: 2Recipe submitted by SparkPeople user FUNKEYMOMMA.

The nutritional information for rice paper rolls is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 186.7

• Total Fat: 1.8 g
• Cholesterol: 29.0 mg
• Sodium: 811.7 mg
• Total Carbs: 31.8 g
• Dietary Fiber: 1.6 g
• Protein: 13.2 g

rice paper rolls is Asian cuisine.

The dietary needs meet for rice paper rolls is Gluten Free