Gluten Free Recipe: Vermicelli and Salad Rolls with Peanut Sauce

This Vermicelli Noodle Bowl was a recipe we would make often that we had to modify for our gluten free home.  The original recipe consisted of spring rolls topping the Vermicelli.  We have replaced the spring rolls with salad rolls and peanut sauce

This gluten free recipe serves 4:

Ingredients for Vermicelli and Salad Rolls:
One carrot
1/4 of a Cucumber
Vermicelli rice noodles (The long thin ones, about half a package may be needed)
Fish Sauce (Blue Dragon brand found at Wal-Mart)
Beat sprouts (We used snow peas because the sprouts at Sobey's were bad)
8 Rice wraps (Found in international aisle, should be only $2 for a package)
2 boneless-skinless chicken breasts
green onion and crushed peanuts for garnish
soy sauce
1/4 head of lettuce

Ingredients for Peanut Sauce:
1/2 cup peanut butter (Kraft Light)
1/4 cup water
1/4 cup soy sauce (VH Brand)
2 tbsp lime juice
2 cloves garlic, minced
2 tbsp rice vinegar
Pinch of Red Chili flakes

Note: Taste first and add a pinch of sugar if more sweetness is desired.

Directions:
Just a warning, it can be difficult to time this recipe, and may work best with two people working at it.  The Salad rolls and vermicelli will essentially have the same ingredients inside, but the sauce makes a drastic taste difference.

1. Butterfly chicken in half and marinate chicken for 30 minutes in soy sauce. 
2. While marinating chicken, julienne the carrots and cucumber (into match stick shape) and thinly slice lettuce.
3. Cook chicken (BBQ chicken for best results)
4. While chicken is on the BBQ, make peanut sauce:
• Combine all ingredients in a sauce pan over low heat.  If needed add pinch of crushed chilli flakes and 1 tsp of sugar
• If too thick, add more water
5. You can also make the vermicelli noodles by boiling a pot of water and adding the noodle to the boiling pot for 1 minute and drain water
6. When meat is done, take the 4 pieces of chicken off the BBQ and cut into strips
7. Make the salad rolls first because they need to dry off. For each salad roll:
• Layer two sheets ontop of eachother and place on plate (two sheets makes for a thicker shell)
• Run water hot from tap over wrap on plate.  It should get really soft quickly.
• Dump water and carefully lift wraps onto dry surface.  They shouldn't break, but they will easily fold and stick
• With your hands, break off a small handful of vermicelli and place near edge of wrap
• Add a a couple match sticks of carrots and cucumber and sprouts (or snow peas).  For added flavour, add two pieces of cooked shrimp)
• Wrap carefully by making one half roll over, fold sides in and roll the rest of the way.
• Let sit to dry
8. To make vermicelli bowl, layer the ingredients:
• Lettuce on bottom
• Noodles onto of lettuce
•  Add carrots, cucumber and sprout around the edge of the bowl
• Place one piece of chopped chicken on top of noodles
• Garnish with peanuts and green onion
9. Serve with fish sauce on the side for each person to pour over vermicelli and peanut sauce for dipping the salad rolls.

We hope you enjoy this recipe, let us know of any ideas you have for vermicelli.