Rice Paper Rolls

• 1 packet (16) rice paper wrappers
• 150g rice vermicelli dried noodles
• 1/4 of a lettuce
• 1/2 carrot, grated
• 1/2 capsicum sliced into thin strips
• 1/2 cup fresh herbs (coriander, parsley, basil, mint)
• 1 tablespoon grated lime rind
• 250g cooked chicken, chopped
• 1/4 cup sweet Thai chilli and ginger sauce

Method

To prepare: Soak the noodles in hot water to soften then rinse them in cold water and drain. Chop the noodles and mix them together with the other filling ingredients in a bowl (unless you are serving at a dinner party, in which case - arrange the various filling ingredients nicely on a serving platter, so guests can 'roll their own'). Boil some water and pour it into a deep bowl wider than the rice paper rolls.

To roll: Dip each rice paper roll in the hot water for a few minutes to soften it. Then spread it flat on a clean workbench/plate. Spread some of the filling down the centre of each roll, then spread a little sweet chilli sauce on top. Bring two ends of the rice paper roll over the filling and roll up sideways to enclose the filling.

Serving suggestion: If you like, you can slice the rolls in half diagonally, and serve on a platter with some more chilli or soy sauce for dipping.