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 1/8 tsp salt and a pinch of black pepper. Heat 1 tsp olive oil in a small pan over medium heat. Cook chicken for about 4 minutes per side until internal temperature reaches 165°F. Remove and let cool, then slice thinly.

In the same pan, cook 3 oz shrimp for about 1-2 minutes per side until pink and opaque. Remove and let cool, then slice each shrimp in half lengthwise.

Julienne 1 small carrot and 1/4 medium cucumber into thin matchsticks about 3 inches long.

Thinly slice 1/4 red bell pepper into strips and 1/4 avocado into thin slices.

For the dipping sauce, grate 1 inch piece of ginger and 1 small garlic clove. Juice 1/2 lime to get about 1 tbsp juice.

In a small bowl, combine the ginger, garlic, 1 tbsp lime juice, 1 tbsp fish sauce, 1 tsp honey, and finely minced 1/2 small red chili. Stir well and set aside.

Fill a large shallow dish with warm water. Dip one rice paper wrapper in the water for about 10-15 seconds until it begins to soften (it will continue to soften as you work).

Lay the softened wrapper on a clean work surface. Place a piece of butter lettuce in the center, then add a small portion of vermicelli noodles.

Arrange a few slices of chicken, 3 shrimp halves (pink side down), some carrot, cucumber, bell pepper, and avocado slices on top.

Add 2 mint leaves, a few cilantro leaves, and 1-2 basil leaves.

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

Slice each roll in half diagonally and serve with the ginger-lime dipping sauce. Garnish with remaining lime wedges.

Reserve any unused dipping sauce in a sealed container in the refrigerator for up to 3 days.