Arla reports that her recipe won a school student chef competition, part of the Farm-to-Cafeteria (F2C) program.  “I love F2C because we get to go outside in our school garden and also cook and try yummy recipes like kale chips, nettle tea, and apple muffins,” says Arla, who likes to serve this with an apple and milk. —Arla Sutton, age 9, Washington

 Makes 6 servings (12 wraps)

Ingredients:

For the peanut dipping sauce:

1 (3-inch) piece fresh ginger, peeled and minced (about 2 tablespoons)

1/2 cup creamy peanut butter

4 tablespoons rice vinegar

2 tablespoons low-sodium soy sauce

2 tablespoons white miso paste

1/4 teaspoon dried red pepper

For the salad noodle wraps:

4 ounces rice noodles

12 rice paper rounds

2 carrots, peeled and cut into matchsticks

1/2 cucumber, peeled, seeded, and cut into matchsticks

1 cup snap peas, trimmed and cut into matchsticks

1 cup cooked shredded chicken

1/2 head green leaf lettuce, cut into strips

1/2 cup fresh cilantro, coarsely chopped

1/2 cup fresh mint, coarsely chopped

Optional: Avocado, bell peppers, zucchini, and sprouts

Preparation:

Make the peanut dipping sauce:

In a small bowl, combine the ginger, peanut butter, rice vinegar, soy sauce, miso paste, red pepper, and ¼ cup hot water. Whisk until smooth. The sauce can be made several hours in advance and kept, covered, in the refrigerator.

Make the salad noodle wraps:

1. In a pot of boiling salted water, cook the rice noodles until al dente, 3 to 4 minutes. Drain, rinse in cold water, and drain again.
2. Fill a shallow baking pan with warm water. Soak 1 rice paper round in water until soft, 30 seconds to 1 minute. Transfer the rice paper round to a work surface, and in the lower third of the round, pile a small amount of the rice noodles, carrot, cucumber, snap peas, chicken, lettuce, cilantro, and mint. Roll the bottom of the rice paper round gently and tightly around the filling, then fold each side toward the center. Continue rolling the bottom toward the top, as gently and tightly as possible, until completely rolled. Place the wrap, seam-side-down, on a plate. Repeat with the remaining rice paper rounds and fillings.

Cook’s Note: The wraps can be made several hours in advance and kept, covered in a damp paper towel and plastic wrap, in the refrigerator.

Featured in the Healthy Lunchtime Challenge. Check out more winning recipes here.