Chicken and Vegetable Rice Paper Rolls

1 Place the water and ginger in medium saucepan; bring to a boil. Add chicken, reduce heat; simmer gently, uncovered, about 10 minutes or until chicken is cooked through. Remove from heat; stand 10 minutes. Remove chicken with slotted spoon; discard liquid. When cool, thinly slice chicken. Cover, refrigerate 1 hour.

2 Meanwhile, make coconut dipping sauce.

3 Place noodles in large heatproof bowl, cover with boiling water; stand until tender, drain. Combine noodles in same bowl with oil, juice, and sauce.

4 Dip one rice paper round into bowl of warm water until soft; place on board covered with clean tea towel. Place 2 mint leaves and 2 coriander sprigs in center of rice paper; top with a little of the carrot, peppers, snow peas, noodles, and sliced chicken. Fold and roll to enclose filling. Repeat with remaining ingredients to make a total of 24 rolls. Serve rolls with coconut dipping sauce.

COCONUT DIPPING SAUCE

1. Heat oil in small saucepan over medium heat, add garlic, onion, and ginger; cook, stirring, until fragrant.
2. Add coconut milk; bring to a boil. Reduce heat; simmer, uncovered, about 5 minutes or until mixture is thickened slightly.
3. Strain mixture through fine sieve into small bowl; discard solids.
4. Stir in fish sauce, juice, and sweet chili sauce; cool.

Preparation plus Cook Time: 1 hour and 15 minutes (plus refrigeration)

Reprinted with permission from Delish Diabetes Cookbook © 2013 by Hearst Communications, Inc.