Name: Sweet chilli chicken rolls
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 125 gram rice vermicelli noodles; 1/2 cup sweet chilli sauce; 2 tablespoon soy sauce; 2 tablespoon lemon or lime juice; 1 1/2 cup shredded barbecued chicken; 16 22 cm round rice paper sheets; 1 large carrot, cut into matchsticks; 1 small red capsicum, cut into thin strips; 1 cup bean sprouts; 1/2 cup small mint leaves, torn; 1/3 cup coriander leaves

Ingredients

125 gram rice vermicelli noodles

1/2 cup sweet chilli sauce

2 tablespoon soy sauce

2 tablespoon lemon or lime juice

1 1/2 cup shredded barbecued chicken

16 22 cm round rice paper sheets

1 large carrot, cut into matchsticks

1 small red capsicum, cut into thin strips

1 cup bean sprouts

1/2 cup small mint leaves, torn

1/3 cup coriander leaves

Method

1.Place noodles in a medium heatproof bowl; cover with boiling water. Stand for 10 minutes or until soft. Drain; rinse under cold water. Using scissors, cut noodles into shorter lengths.

2.Combine sauces and juice in a small jug. Place chicken in a small bowl; add 2 tablespoons sauce mixture. Mix well. Reserve remaining sauce to serve.

3.For each roll, dip a rice paper sheet into a large bowl of warm water to soften. Place on a clean tea-towel. Top with a portion (1/16) of noodles, chicken mixture, carrot, capsicum, sprouts and herbs. Fold in opposite ends, then roll up to enclose tightly. Transfer to a plate. Repeat with remaining ingredients to make 16 rice paper rolls. Serve with reserved sauce.

To prevent rolls drying out, cover with slightly damp paper towels when you’ve rolled them. Rice paper sheets are in the Asian food aisle.
Note

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Ingredients

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