How to Make Deconstructed Rice Paper Roll Bowl

Ingredients

• 2 cooked chicken breasts, skin removed, shredded
• 300 g cooked rice vermicelli noodles (100 g uncooked weight)
• ½ cucumber, sliced into matchsticks
• 100 g mangetout or sugar snaps, thinly sliced
• 1 large avocado, thinly sliced
• 2 carrots, grated
• 1 red pepper, seeded and sliced into matchsticks
• 4 large lettuce leaves, sliced
• 1 mango, thinly sliced
• 4 fresh basil sprigs, leaves sliced
• 4 fresh mint sprigs, leaves sliced
• 1 red chilli, seeded and sliced (optional)
• Handful of beansprouts, blanched (optional)

• 6 tbsp ginger, garlic and chilli garlic sauce (we used Lingham’s)
• 1 lime juice and zest
• 1 tbsp reduced-salt gluten-free tamari
• 2 garlic cloves, crushed
• 1 tbsp grated ginger

1. Put the dressing ingredients in a small bowl or jug and whisk to combine.
2. Divide all the remaining ingredients among 4 serving bowls, arranging them separately around the sides.
3. Top with the chilli and beansprouts, if using. Drizzle with the dressing to serve.