Chicken and mango rice paper rolls

1.Cut cucumber and onion into thin, 8cm-long strips.

2.Place rice paper wrappers in a bowl of hot water 1 minute, until soft and pliable. Remove and pat dry on a clean tea towel. Lay flat on benchtop and cut in half. In a bowl, combine chicken with lime juice, sweet chilli sauce and fish sauce.

3.Divide cucumber, onion, chicken mixture, mango and mint between each wrapper half. With flat side nearest to you, place filling on lower left-hand side. Roll up firmly to enclose filling, folding flat side over filling as you roll to form base, leaving rounded side open to show filling. Place seam-side down on a platter and serve with extra sweet chilli sauce for dipping.