I love rice paper wraps and I am always trying new ways to put them together. This one turned out so good. I served this up with red pepper jelly to dip in.
1/2 pound skinless boneless chicken breast
8 rice paper wraps
50 grams pea starch vermicelli
2 cups finely sliced cabbage
1/2 cup diced red onion
1 small carrot shredded
4 teaspoons sesame seeds
1/4 cup GF orange marmalade
1 teaspoon prepared minced ginger
2 teaspoons VH reduced sodium soy sauce
1/2 teaspoon sesame oil
1/4 teaspoon garlic powder
Sprinkle the chicken with salt and pepper and cook in a non-stick skillet until cooked through and no longer pink.
Mix together the marmalade, ginger, soy sauce, sesame oil and garlic powder in a large bowl. Add the chicken and toss to coat.
Prepare the vermicelli as per package directions.
Mix together the cabbage, onion and carrot in a large bowl.
Soak the rice paper, one piece at a time, in a bowl of lukewarm water until softened.
Carefully place the softened rice paper on a clean dry tea towel and top with a bit of each of the vermicelli, cabbage mixture, chicken mixture and sprinkle with 1/4 teaspoon of the sesame seeds.
Fold the sides of the rice paper over the toppings and then roll from bottom to top.
Repeat this procedure until all ingredients are used up.Enjoy!
*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience is truly gluten free.