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  • The Dressing

  • Juice of 2 Lime

  • 2 tablespoons Soy sauce

  • Hot sauce

  • Sesame Oil

  • 2 tablespoons Honey

  • 0.25 cup Peanut butter

  • The Salad

  • 1 small bundle of Rice vermicelli

  • 2 cooked chicken breasts shredded

  • 1 cup snow pea shoot thinly sliced

  • 1 carrot peeled and shredded

  • 1 bunch Coriander leaves picked

  • 4 large Rice Paper wrappers, soaked until soft


  • The Dressing:

  • 1.

    Whisk the dressing ingredients together until they form a smooth dressing.

  • The Salad:

  • 1.

    Cover the noodles with boiling water.

  • 2.

    Soak until noodles are softened. Drain noodles well.

  • 3.

    Place shredded chicken into a large bowl, add noodles, peas, carrot and cilantro leaves.

  • 4.

    Add dressing and toss well.

  • 5.

    Place a softened rice paper wrapper onto a kitchen towel and blot dry.

  • 6.

    Carefully transfer it to a flat work surface and place a large spoonful of the chicken salad at the edge closest to you.

  • 7.

    Fold edge over the filling, and then fold in the two ends.

  • 8.

    Continue to roll up, securing loose edges so that it is sealed. Repeat for other three rolls.

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