Vietnamese Veggie Rolls

 Yet another way to eat your vegetables:
 

Ingredients:

- Vietnamese rice paper sheets
- Vietnamese vermicelli rice noodles
- 1-2 carrots, thinly sliced
- 1/2 cup cabbage, chopped
- 1 cup collard greens, chopped
- 1 large chicken breast
- 1 medium onion, sliced
- 2 garlic cloves, chopped
- Peanut dipping sauce
- Olive oil
- Salt & pepper

Directions:
Fill a 2qt. saucepan with water and bring to a boil.  When boiling, add 1/2 cup of dried rice noodles and cook until al dente.  Drain and set aside.
In a small frying pan, warm the oil and cook the chopped chicken breast with the onion and garlic.  Season with salt and pepper to taste.  Set aside to cool.
Fill a shallow bowl with warm water and soak the rice paper sheets, one at a time, in the water for ~20 seconds to make them malleable.  When they are soft, lay them on a clean surface and fill with the prepared ingredients, sans peanut sauce.  Roll the filled rice paper and set aside to allow the paper to dry.
When all of your rolls have been prepared, arrange them on a plate and serve with peanut sauce on the top or in a side dish.

Enjoy!