These crispy Vietnamese style rolls are healthy and light and adding rice makes them a complete meal. They do not contain gluten free, and everyone, even adults, will like it. The nutritional value of one servings: (total 3 – 4 as a snack) Calories 342, total fat 13 g., saturated fats g., proteins 22 g., carbohydrates 36 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 30 minutes Difficulty: easy Servings: 3 – 4 as a snack In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. fiber-boiled chicken (chicken leftovers grill or other chicken dishes)
- 1/2 tbsp. boiled brown or white rice
- 1/4 Art. rice vinegar plus 1 – 2 tbsp. l
- 1 tbsp. l sugar (portioned)
- 1 coarsely grated medium or large carrot (approximately 1 Art.)
- 12 sheets of rice paper with a diameter of 21 cm.
- 4 (about 1/2 tbsp.) Finely chopped stalks of green onions (white and green parts)
- 1/2 tbsp. fresh mint leaves, basil or cilantro
- Approximately 12 Boston Lettuce
- 1/2 tbsp. peanut butter with slices
- 1/3 peeled and stripped English cucumber or 1 Kirby cucumber (about 1 tbsp.)
- 2 tbsp. l soy sauce
- 3 tbsp. l water
Recipes with similar ingredients: chicken, brown rice, rice vinegar, soy sauce, carrots, cucumbers, Boston salad, Peanut pasta, green onions, basil, mint, cilantro
Recipe preparation:
- In a medium-sized bowl, mix 1/4 tbsp. rice vinegar and 2 tsp sugar until sugar dissolves. Add chicken and carrots, salt to taste. Pour warm water into a large bowl. Take 2 sheets of rice paper at a time (cover the rest slightly with gauze so that the sheets do not curl), lower the paper in warm water until it softens slightly (for about 15 seconds). Take the paper out of the water and place it on a clean surface or cutting board. Pat with a towel to remove excess water.
- Put 2 slices of salad in the bottom third of the rice paper, leaving about 1.5 cm at the edges. Put about 1/3 on the salad Art. chicken and carrot mixture, on top – 4-5 slices of cucumber, green onion, a few mint leaves and about a tablespoon with a slide rice. Roll the paper to the middle to make a cylinder. Wrap both edges inward and twist the roll all the way. Must get 6 rolls.
- Put the rolls on a plate, covering them with a damp towel, so that they stay wet while you cook the rest of the rolls. Cut each roll in half and wrap in cling film or put in an airtight container. In a separate bowl, mix until homogeneous peanut butter with the remaining 1-2 tbsp. l rice vinegar, 2 tsp. sugar, 2 tbsp. l soy sauce and water. Put the sauce in a container with a tight lid. Put the rolls and sauce in a lunch box with a cold element and give the child school.
