Chicken and vegetable rice paper rolls

Ingredients (serves 4)

• 12 large rice paper rounds
• 1 green oak lettuce, leaves separated, washed, dried
• 1/2 large barbecued chicken, skin and bones removed, meat shredded (see note)
• 1 red capsicum, thinly sliced
• 1 Lebanese cucumber, halved, thinly sliced
• 1/2 cup beansprouts, trimmed
• sweet chilli sauce, to serve

• Method

  
  

  1. Half-fill a shallow dish with warm water. Dip 1 rice paper round in water. Place on work surface. Stand for 20 to 30 seconds or until soft enough to roll without splitting.
  2. Place lettuce along edge of rice paper. Top with chicken, capsicum, cucumber and beansprouts. Roll up, folding up edges to enclose filling. Cover roll with a damp tea towel to prevent it drying out. Repeat with remaining rice paper rounds and fillings to make 12 rolls. Cut in half. Serve rolls with sweet chilli sauce.

  Notes

  
  

  • You'll need 1 1/2 cups shredded chicken.