One of my favorite ways of getting people to enjoy eating veggies is to wrap them in rice paper rolls. If you’ve ever supped on Vietnamese spring rolls, you’re probably familiar with these delightful translucent silky casings that hug veggies tight as a drum. They can be found in any Asian market or the Asian section of most grocery stores. The trick to working with rice paper is all in the water. In the package they look delicate, like round sheets of frosted glass, but slip them into warm water for about twenty seconds and they become soft and pliable. Put them back on the counter, add the ingredients, and wrap them just as you would a small burrito. It may take two or three tries, but I promise you’ll get the knack (I’ve even taught the technique to kids). The result will be veggie heaven, as the rolls are easy to swallow and digest.

　　

Ingredients

serves 6

　　6 8-inch rice paper rounds

　　2 tablespoons Edamame Avocado Dip with Wasabi(page 131)

　　1 1/2 cups Warm Napa Cabbage Slaw (page 92)

　　1 1/2 cups roasted organic chicken, shredded

　　12 fresh mint leaves

　　

Step 1

Fill a large, shallow bowl with warm water. Soak 1 rice paper round at a time in the water until pliable, generally 30 to 60 seconds, depending on water temperature and the rice paper. Place the softened rice paper on a work surface and carefully spread 1 teaspoon of the edamame dip on the bottom third of the rice paper, leaving 2 1/2 inches between the dip and the edges of the paper. Place 1/4 cup of the slaw on top of the dip and 1/4 cup of the shredded chicken on top of the slaw, then lay 2 mint leaves over the filling. Fold the right and left sides of the paper in—over the filling, compressing the filling slightly. Fold the bottom edge up and over the filling, then tightly roll the entire thing away from your body, pressing gently to make a compact roll.

　　

Step 2

Moisten your finger with warm water and run it along the inside edge of the flap that remains at the top of the roll, then press the moistened edge against the roll to seal. Repeat with the remaining ingredients. Cut the rolls in half on the diagonal with a sharp knife before serving.

　　

rebecca’s notes

Step 3

When you take these to go, leave them whole and wrap tightly in wax paper. Eat right away or cut when you are ready to eat!

　　

storage

Step 4

Store in a covered container in the refrigerator for 3 days.

　　

nutrition information

Step 5

(per serving)

　　

Step 6

Calories: 140

　　

Step 7

Total Fat: 4.7g (1g saturated, 1.8g monounsaturated)

　　

Step 8

Carbohydrates: 11g

　　

Step 9

Protein: 12g

　　

Step 10

Fiber: 1g

　　

Step 11

Sodium: 250mg

　　Excerpted from The Cancer Fighting Kitchen, copyright 2017 by Rebecca Katz and Met Edelson. Published with permission by Ten Speed Press.