| INGREDIENTS |
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2 c Finely-shredded green
-cabbage
1 c Finely-julienned carrots
1 c Finely-julienned red bell
-pepper
6 Scallions; julienned
-lengthwise
Spicy Chile Oil Dressing;
-see * Note
8 Eight-inch round rice papers
2 Cooked smoked chicken
-breasts (8-10 oz); thinly
-sliced
2 ts Toasted sesame seeds
3 tb Chopped cilantro
1 tb Minced fresh mint; optional
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| INSTRUCTIONS |
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* Note: See the "Spicy Chile Oil Dressing" recipe which is included in this
collection.
Combine vegetables with Spicy Chile Oil Dressing. Set aside to marinate for
at least 30 minutes. Dip a rice paper into a bowl of tepid water to wet
thoroughly. Set it on a clean tea towel, and allow to soften until pliable
(about 30 seconds). Measure out about 1/3 of a cup of the vegetable mixture
and squeeze gently to remove excess liquid. Put the vegetables on the lower
third of the rice paper and top with some of the chicken slivers. Sprinkle
with sesame seeds, chopped cilantro and mint. Pull the rice paper up over
the filling and roll tightly, folding ends in while rolling. Repeat with
remaining rice papers. Serve immediately. This recipe yields 8 rolls.
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