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Ingredients

• Servings: 24
• 4 ounces thin Chinese rice noodles
• 2 pounds chicken breast, cooked and shredded
• 2 ounces slivered almonds
• 2 ounces carrots, julienned
• 2 ounces red bell pepper, julienned
• 2 ounces green onions, thinly sliced
• 2 tablespoons mint, chopped
• 2 tablespoons cilantro, chopped
• 24 each round rice paper wrappers

Description

Recipe Created By Chef Martin Wolf, Wolf Cuisine, Matthews, NC

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