Asian Chicken Quinoa Cold Roll with Sweet and Tangy Dip | Liberterre

Ingredients

• Quinoa
• 1 tsp olive oil
• 3/4 cup quinoa
• 1/2 cups water
• 1⁄4 tsp salt
• Chicken
• 3 tbsp rice vinegar
• 1 tbsp olive oil
• 2 tsp sugar
• 1 medium carrot, shredded
• 1⁄2 of a roasted LiberTerre chicken (1 breast & 1 leg), skin removed, meat shredded (see Easy Roast Chicken recipe)
• Pinch of salt and pepper, to taste
• Dip
• 1⁄4 cup reduced-sodium soy sauce
• 1⁄4 cup rice vinegar
• 2 tbsp + 1 tsp sugar
• 3 tbsp warm water
• 1 garlic clove peeled and finely minced
• 1 fresh red chili pepper, finely minced (to taste)
• Rolls
• 12 small rice paper wrappers
• 1/3 English cucumber, peeled, deseeded and sliced julienne
• 2 cups edamame, shelled and thawed
• 1⁄4 cup fresh mint leaves
• 1⁄2 cup fresh cilantro leaves
• 2 cups shredded cabbage
• 1 mango, pitted and sliced julienne
• 2 green onions, finely chopped
• About 12 Boston lettuce leaves