Chicken Rice Paper Rolls

INGREDIENTS

6 X 18 cm rice paper sheets

2 tbs fresh coriander, chopped

250 g cooked chicken, shredded

1 carrot cut into matchsticks

40 g snow pea sprouts

� green capsicum, thinly sliced

125 g vermicelli noodles, cooked according to instructions

1 tbs grated lemon rind

1 tbs soy sauce

1 tbs lemon juice

METHOD

In a bowl combine juice, sauces and ring with 1 tbs of water and set aside.

Place all ingredients separately on the bench.

Fill a bowl with warm water and dip one rice paper at a time into the warm water. Let soak for 30 sec or until soft and then place on the bench.

Place a small amount of each ingredient (except sauce) in the centre of paper. Fold one end over and roll up to enclose, leaving one end open.

Repeat to make 6 rolls and serve with dipping sauce.