Sweet Chili Lentil Salad Rolls

Directions

1. Combine lentils with 4 Tbsp (60 mL) sweet chili sauce in a small bowl and season with salt and pepper. Reserve.
2. Prepare rice paper wrappers: Pour warm water into a large bowl or baking pan. Working with one at a time, dip rice paper wrapper into warm water for 10-20 seconds or until wrapper is soft, yet still slightly firm and flexible. Immediately remove from water and place flat onto a cutting board or plate. Pat the wrapper slightly dry with a towel.
3. Fill the rolls: Lay a layer of arugula on the bottom third of the rice paper, then 2-3 Tbsp (30-45 mL) of lentils. Place a few pieces of carrot and cabbage down, and then a few leaves of arugula on top. Try to avoid overfilling the roll.
4. Gently pull up the bottom of the roll, fold left and right sides in and roll up like a burrito. You can also leave both ends open if you prefer.
5. After rolling each, place on a serving plate. Cut in half and serve with additional sweet chili sauce.