Vietnamese-Inspired Rice Paper Rolls with Ginger-Lime Dipping Sauce

Bring a small pot of water to a boil. Cook 1 oz rice vermicelli noodles according to package directions (usually 2-3 minutes). Drain, rinse with cold water, and set aside.

Season 2 oz chicken breast with 1/4 tsp sea salt. Heat 1 tsp olive oil in a small pan over medium heat and cook the chicken for about 5 minutes per side until fully cooked. Set aside to cool, then slice thinly.

Bring another small pot of water to a boil. Add 3 oz shrimp and cook for 2 minutes until pink and opaque. Drain, cool, then peel and slice in half lengthwise.

Julienne 1/2 medium carrot, 1/4 medium cucumber, and 1/4 medium red bell pepper into thin matchsticks.

Slice 1/4 medium avocado into thin strips.

Prepare herbs by washing and patting dry 6 mint leaves, 1/4 cup cilantro, 6 basil leaves, and 2 butter lettuce leaves.

For the dipping sauce, grate 1 inch fresh ginger and 1 garlic clove into a small bowl. Add juice from half the lime (about 1 tbsp), 1 tbsp fish sauce, 1 tbsp coconut aminos, 1 tsp honey, and finely minced 1/2 small red chili pepper. Stir to combine.

Fill a large, shallow dish with warm water. Dip one rice paper wrapper in the water for about 15-20 seconds until it begins to soften but is still slightly firm (it will continue to soften).

Lay the softened wrapper on a clean work surface. Place a butter lettuce leaf in the center, followed by a small portion of noodles, a few vegetable matchsticks, 2-3 shrimp halves, a few slices of chicken, avocado strips, and a selection of herbs.

Fold the bottom of the wrapper over the filling, then fold in the sides, and roll tightly to close, similar to wrapping a burrito. Repeat with remaining wrappers and ingredients to make 4 rolls.

Cut each roll in half diagonally and arrange on a serving plate with the dipping sauce on the side. Garnish with remaining lime wedges.