Vietnamese-Inspired Chicken & Cabbage Salad Rolls with Peanut-Free Sauce

Ingredients

• 1 cup cooked chicken, shredded
• 2 cups shredded cabbage
• 1 carrot, julienned
• 1 cucumber, julienned
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh basil
• Rice paper wrappers
• For the Peanut-Free Sauce: 2 tablespoons rice vinegar, 1 tablespoon lime juice, 1 tablespoon coconut aminos, 1 teaspoon sesame oil, 1/2 teaspoon sriracha (optional), water to thin

Instructions

1. Prepare the peanut-free sauce by whisking together rice vinegar, lime juice, coconut aminos, sesame oil, and sriracha (if using) in a small bowl. Add water a teaspoon at a time to reach desired consistency.
2. Fill a shallow dish with warm water.
3. Dip a rice paper wrapper in the warm water for a few seconds until softened.
4. Lay the softened wrapper flat. Place a small amount of shredded chicken, cabbage, carrot, cucumber, mint, and basil in the center of the wrapper.
5. Fold the sides of the wrapper over the filling, then tightly roll up the wrapper like a burrito.
6. Repeat steps with remaining ingredients.
7. Serve immediately with the peanut-free sauce for dipping.