Vietnamese Salad Rolls with Chicken and Mango

• 4 ounces, weight Thin Rice Vermicelli
• 12 whole Rice Papers
• 2 cups Cooked Chicken, Sliced Or Pulled
• 2 whole Mangos, Peeled, Pitted And Sliced Thin
• 2 whole Red Peppers, Stem And Seeds Removed And Julienned
• 4 whole Carrots, Grated Or Julienned
• 1 bunch Basil Or Cilantro, Chopped
• 24 whole Chives

1. 1.
2. Cook vermicelli according to package directions.
3. Then rinse under cool water, drain and put aside.
4. 2.
5. Fill a pie plate or bowl thats large enough to fit an entire rice paper into with very warm water.
6. 3.
7. Take one rice paper and carefully submerge into water.
8. Soak until it is soft and pliable but not disintegrating, about 1 minute.
9. Place paper on a damp tea towel.
10. 4.
11. Leaving 1-1/2 inches on each side of the rice paper and working lengthwise, place about 2 or 3 tablespoons of noodles, 2 or 3 slices of chicken, mango, red pepper, a few carrots sticks and basil/cilantro about 2 inches from one edge of rice paper.
12. 5.
13. Fold in the two (1-1/2 inch) sides of the rice paper.
14. Tightly yet gently roll the rice paper into a burrito like roll.
15. Just before you finish rolling it add a chive or two so that it sticks out of the finished roll.
16. 6.
17. Place on another damp towel and cover with another damp towel.
18. Repeat with remaining rice papers.
19. 7.
20. Serve with hoisin peanut sauce.

vermicelli, papers, chicken, red peppers, carrots, basil, chives

Taken from tastykitchen.com/recipes/main-courses/vietnamese-salad-rolls-with-chicken-and-mango/ (may not work)