Vietnamese rice paper rolls with peanut sauce

Type: Main meal — lighter · Typical slot: Dinner (pair with snack later if training next morning) · Time: 30 min · Lunch-friendly: marginal (best fresh; can prep components) · Batch: no

A light dinner — pair with a snack later if G is training the next morning.

Ingredients (2 servings — 8 rolls)

• 8 rice paper sheets
• 200g cooked shrimp (peeled) or grilled chicken — 110g G / 90g Harshitha
• 80g rice vermicelli (cooked weight ~200g)
• Lettuce leaves, cucumber matchsticks, carrot matchsticks, fresh mint, cilantro, Thai basil
• Peanut sauce: 3 tbsp peanut butter, 1 tbsp soy sauce, 1 tbsp lime juice, 1 tsp honey, 1 tsp sriracha, 2 tbsp warm water, 1 garlic clove

Method

1. Soak vermicelli per package. Whisk sauce.
2. Soften 1 rice paper at a time in warm water 10 sec. Place on damp board. Layer: lettuce, vermicelli, vegetables, herbs, shrimp on top half.
3. Fold sides in, roll tight from bottom. Repeat. G gets 5 rolls, Harshitha gets 3.

Macros (per person)