Ingredients
Method
1.Place noodles in a large heatproof bowl; cover with boiling water, separate noodles with a fork. Stand until tender; drain.
2.Place ginger in a fine sieve over a medium bowl; press down firmly on ginger to remove juice; discard pulp. Add oil, lime juice and cooking wine to ginger juice. Gently toss chicken and noodles through the ginger mixture.
3.Dip one rice paper round into a bowl of warm water until soft. Lift sheet from water; place on a clean tea towel. Place two coriander sprigs on the rice paper, top with one-sixth of the noodle mixture, carrot, onion, capsicum, cucumber, chilli and sprouts. Fold rice sheet over filling, then fold in both sides. Continue rolling to enclose filling, repeat with remaining ingredients to make a total of 6 rolls. Serve with a wedge of lime, if you like.
Rice paper rolls can be prepared up to 1 day ahead of serving. Cover with damp paper towel and plastic wrap until ready to serve. You can use poached chicken breast or the breast from a barbecued or roasted chicken.
Note
