PREPARATION:

Chicken and Carrot Rice Paper Wraps:

1. In a large bowl filled with warm water, soak 1 rice paper wrapper for about 20 seconds or until soft. Lay wrapper out on a tea towel to absorb excess water. Transfer wrapper to a flat surface.
2. About 1/3 from the bottom of the wrapper, create a 3-inch long row by placing some shredded chicken, followed by some rice noodles, bean sprouts, carrots, lettuce and cilantro leaves. Season, to taste, with salt and pepper. Sprinkle the top 1/3 of the rice wrapper with Honey Mustard Dipping Sauce.
3. Carefully fold the bottom of the rice paper wrapper over the vegetables. Turn in the sides and continue rolling up from the bottom.
4. To serve, slice the roll in half on a bias. Serve with Honey-Mustard Dipping Sauce.
5. *Cook's Note: Rice paper wrappers can be found in Asian markets and at gourmet stores. Soak and work with only 1 rice wrapper at a time because wrappers will stick together and won't be easy to work with if they absorb too much water. If not served right away, keep rolls tightly covered to prevent the rice wrappers from drying out.

Honey-Mustard Dipping Sauce:

1. Combine mustard, lemon juice and honey. Whisk in canola oil. Serve as dipping sauce with Chicken and Carrot Rice Paper Wraps.

   This recipe appeared in the "No Wheat, No Nuts? No Problem!" episode of Emeril Green.