Place rice paper on a microwave-safe plate. Brush lightly with olive oil and sprinkle with sesame seeds and turmeric. Microwave on high for 45 seconds. Remove from the microwave and allow to cool before snapping into small chip sizes. Continue with all the rice paper roll sheets.
To make the sauce, whisk together all ingredients. Set aside.
Place vermicelli noodles into a large bowl and pour over boiling water. Allow to sit for 5 minutes until softened. Separate between four bowls. Arrange shredded chicken, carrot, cucumber and mint around each bowl. Drizzle over dressing and sprinkle over peanuts and sesame seeds to serve.
What's better than spring rolls? A spring roll bowl! But there are no trans fats here, just real, delicious food.
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