Ingredients

• 1/4 cup rice vinegar, plus 1 to 2 tablespoons
• 1 tablespoon sugar, divided
• 2 cups shredded, cooked chicken (from a rotisserie or other leftover chicken)
• 1 medium-large carrot, shredded (about 1 cup)
• 12 (8 1/2-inch) rice paper wrappers (See Cook's note)
• 1/3 English cucumber or 1 kirby cucumber, peeled, julienned, about 1 cup
• 4 scallions (white and green parts) finely chopped (about 1/2 cup)
• 1/2 cup fresh mint leaves, basil or cilantro
• About 12 Boston lettuce leaves
• 1/2 cup cooked brown or white rice
• 1/2 cup chunky peanut butter
• 2 tablespoons soy sauce
• 3 tablespoons water

Instructions

1. These crunchy Vietnamese-style rolls are healthy and light, and the addition of rice makes them filling. They're gluten-free, but anyone -- even adults -- will love them.
2. Whisk 1/4 cup rice vinegar with 2 teaspoons sugar in a medium bowl until sugar dissolves. Add chicken and carrot, season with salt to taste, set aside.
3. Fill a large bowl with warm water. Working with 2 sheets of rice paper at a time (keep others covered with a barely damp cloth to prevent curling), immerse papers in the warm water until slightly softened (about 15 seconds). Remove and spread out on a clean surface or cutting board. Pat dry with a towel to remove excess water. Lay 2 pieces of lettuce over the bottom third of the rice paper, leaving about 1/2-inch clear on edges. Place about 1/3 cup chicken and carrot mixture on the lettuce, top with 4 to 5 pieces cucumber, scallion, several mint leaves and about 1 heaping tablespoon of rice. Roll up the paper halfway into a cylinder. Fold both edges in to tuck while continuing to roll the paper to seal. Place the rolls on a plate covered with a damp towel so they stay moist as you prepare the remaining rolls. Cut rolls in half and wrap in plastic wrap or place in an air-tight container.
4. In a separate bowl, whisk together the peanut butter with the remaining 1 to 2 tablespoon rice vinegar, 2 teaspoons sugar, 2 tablespoons soy sauce and water until smooth. Put sauce in sealed containers.
5. Tuck rolls and sauce into a lunch sack with a cold pack and send off to school.