1- Start cooking chicken (about 100g (3.5oz)) and add a little teriyaki sauce
2- Cook vermicelli (about 70g (2.4oz))
3- Prepare rice paper by dipping them quickly in water and placing them on baking paper so they don’t stick.
4- On rice paper add a little vermicelli, spring onion, coriander (cilantro) and the chicken.
5- Roll it up
NOTES: A little tricky to roll them up at first. I don’t claim these to be traditional rice paper rolls, just my simple quick version. This is my first attempt at making these, so any suggestions would be appreciated.
Approx. Macros: per roll
Kcal: 170 Carbs:34g Fat:1g Protein:6g