Awkward Phone Calls & a Recipe for Steamed Chicken Salad Rolls

There’s this little Vietnamese restaurant near my place, and they make the yummiest salad rolls. They’re so simple, so fresh, so, so good. Whenever I call to make an order, the woman on the phone is all, “steamed chicken salad rolls. Okay, and?”

And I’m all, “That’s it. Two orders.”

“What else?”

“That’s it. Just the salad rolls.”

“But what else?”

This goes on for quite some time, and eventually she gets frustrated with me and gives up, or I get frustrated with her and get an order of spring rolls too, just to appease her.

It’s always worth it, though, those salad rolls are highly addictive. I could eat them multiple times per day, and as I sometimes do, it gets pricey. Plus, that lady on the phone is starting to get snarky, and I avoid conflict at all costs {no pun intended}. That said, I figured it was time to start making my own; it’s cheaper, they’re really easy to make, and I don’t have to have as many awkward phone conversations.

At least I know who to call if I’m feeling feisty {and hungry}.

These rolls, in addition to being simple and healthy {brown rice vermicelli and chopped spinach instead of iceberg lettuce make 'em a little more nutritious}, are really flexible in terms of what ingredients you can add. Get a little creative and throw in some different veggies, herbs, and sauces – or sautee the chicken instead of steaming it.

Nom, no?

Steamed Chicken Salad Rolls Makes 8

Ingredients: ¼ package brown rice vermicelli {about a handful} 8 large pieces of rice paper 1 small boneless, skinless chicken breast, sliced thinly and steamed A big handful of chopped baby spinach 1 large carrot, peeled and grated ¼ cup raw almond butter 1 tablespoon sriracha sauce, plus more, if desired

Instructions: 1. Cook rice vermicelli according to package directions; drain and set aside.

2. Soften rice paper according to package directions, working with one piece at a time.

3. Mentally divide the rice paper into thirds. Layer an eighth of the vermicelli, chicken, spinach, and carrot in the middle third of the rice paper (and drizzle a little sriracha over top, if desired), and then fold one of the side thirds over the middle and tuck the edge under the ingredients. Fold the ends over the middle, closing the roll up like a burrito, and then fold the remaining third over top to seal. Continue with remaining rice paper and filling ingredients.

4. To serve: in a small bowl, mix almond butter and sriracha until smooth. More or less sriracha may be necessary, depending on the consistency of your almond butter. Serve rolls with heaping spoonsful of the spicy almond sauce.