MAKES ABOUT 24
These are light and fresh, not deep-fried—in fact, the rolls are not cooked at all. A simple but important key to success, as for the spring rolls, is to soak the wrappers until they are pliable but not waterlogged. And don’t forget to blot them dry!
2 cups (3½ ounces/100 g) gluten-free rice vermicelli, broken into 4-inch (10 cm) lengths
7 ounces (200 g) boneless, skinless chicken thighs, thinly sliced
¼ cup (60 ml) gluten-free sweet red chili sauce,* plus more for serving
Nonstick cooking spray
Twenty-four 8-inch (22 cm) round rice paper wrappers
1 small head butter lettuce (Boston or Bibb), leaves shredded
1 small carrot, thinly sliced into 1-inch-long (3 cm) strips
Handful of cilantro leaves
* Most sweet chili sauces contain garlic. The amount present in the sauce is minimal and should be suitable for most people on a low-FODMAP diet. If you are extremely sensitive to garlic, it is best to avoid this dish, or limit intake to a very small serving. Assess your individual tolerance.
1. Fill a large bowl with very hot water. Add the noodles and soak for 4 to 5 minutes, until softened. Drain and rinse under cold water, then drain again.
2. Meanwhile, toss the chicken strips in the sweet chili sauce. Spray a frying pan with cooking spray, add the chicken, and cook over medium heat for 1 to 2 minutes, until cooked through. Set aside to cool.
3. Fill a large shallow dish with hot water. Place a spring roll wrapper in the water and soak for about 1 minute or until just softened. Blot dry on paper towels or a clean kitchen towel.
4. Place a small handful of noodles on the bottom third of the wrapper and top with a little shredded lettuce and two or three pieces of carrot and chicken in a line about 1½ inches (4 cm) long. Top with a sprinkling of cilantro. Roll the wrapper over the filling once from the bottom and fold in the sides to enclose the filling, then roll up tightly like a cigar. Arrange on a platter and cover with a moist cloth while you make the remaining rolls. Cover with plastic wrap and refrigerate if not serving immediately.
5. Serve the rolls with a small bowl of sweet chili sauce for dipping.
PER SERVING (1/24 recipe, with chili sauce for dipping): 75 calories; 3 g protein; 1 g total fat; 0 g saturated fat; 14 g carbohydrates; 0 g fiber; 71 mg sodium
