COLD PEANUT CHICKEN ROLLS

MAKES 6 SERVINGS HANDS-ON TIME 35 MINUTES TOTAL TIME 35 MINUTES

Peanut Dipping Sauce

3 tbsp smooth peanut butter

2 tbsp sodium-reduced soy sauce

1 tbsp packed brown sugar

1 tbsp unseasoned rice vinegar

1 tsp Asian chili sauce (such as sriracha) ¼ cup chopped green onions (optional) 1 tsp sesame seeds

Rolls

12

½ cup 1½ cups

rice paper wrappers (9 inches) chopped cilantro cooked quinoa 1 cup each julienned English cucumber and carrot

1 sweet red pepper, thinly sliced 1 avocado, thinly sliced

2 cups shredded cooked chicken Peanut Dipping Sauce In bowl, stir together peanut butter, soy sauce, brown sugar, vinegar, chili sauce and 2 tbsp water until creamy. Remove one-third of the sauce to separate bowl; set aside.

Scrape remaining sauce into serving bowl; top with green onions (if using) and sesame seeds. (Make-ahead: Omit sesame seeds. Refrigerate in airtight container for up to 2 days. Stir in sesame seeds just before serving.)

Rolls Fill 9-inch pie plate with hot water. Working with 1 rice paper wrapper at a time, soak in water until soft, 5 to 10 seconds; pat dry with tea towel.

Place cilantro in centre of 1 wrapper; stir reserved dipping sauce into quinoa and spoon over top. Layer with some of the cucumber, carrot, red pepper and avocado. Top with scant ¼ cup chicken.

Fold bottom over filling; fold in sides and roll up. Place on damp tea towel–lined baking sheet; cover with another damp tea towel to prevent drying out. Repeat with remaining ingredients. (Make-ahead: Refrigerate for up to 6 hours.) Serve with dipping sauce.

PER SERVING about 329 cal, 20 g pro, 12 g total fat (3 g sat. fat), 35 g carb (4 g dietary fibre, 7 g sugar), 46 mg chol, 415 mg sodium, 493 mg potassium. % RDI: 3% calcium, 15% iron, 35% vit A, 48% vit C, 27% folate.