Yield:
1 Serving
Prep Time:
10 Minutes
Cook Time:
4 Minutes
Category
Lunch + Dinner
Calories:
291
Carbs:
59.2
Fat:
6
Fiber:
11.3
Protein:
8.2
WW Points:
5
ingredients
for the rolls:
½ red bell pepper, thinly sliced
¼ of a small red cabbage, thinly sliced
1 medium carrot, sliced into thin sticks
1 – 2 fresno chilis, thinly sliced
½ avocado, sliced
1 portion cooked instant whole grain rice vermicelli (regular is fine)
basil leaves
¼ cup cilantro
mint leaves
*water for boiling vermicelli
for the sauce:
2 tablespoons peanut butter
2 tablespoons sweet chili sauce
2 tablespoons sriracha
1 tablespoon soy sauce
directions
Step 1:
Slice all veggies and set aside.
I used a mandolin, but you can easily slice them by hand.
Step 2:
Place the vermicelli in a medium bowl, cover with boiling water, and let stand for 4 minutes. Drain when done.
Step 3:
To assemble – throw it all in a bowl! That’s it.
Jenn’s Note:
For the sauce, mix all ingredients in a small bowl together and use as your “dressing."