Rice Paper Rolls

(Makes 2 serves)

Ingredients (makes 12)

12 rice paper sheets
1⁄2 BBQ chicken (no skin), shredded Vegies of your choice:
1 large lebanese cucumbers, sliced finely 1 small carrot, sliced finely
1⁄2 small red capsicum, sliced finely
1⁄2 avocado - sliced
10 snow peas sliced finley lengthways
1⁄2 cup herbs - coriander or mint leaves, chopped
200g rice vermicelli noodles

Sauce

Either soy sauce
Or homemade sauce using mixture of: - 1 Tablespoon Rice wine vinegar + 1 Tablespoon Lime juice + 3 teaspoons

Method

1. Chop up the vegies of your choice from the list above +/- herb and place in Separate bowls
2. Add the rice vermicelli noodles to boiling water for 2-3 minute until soft then strain and place in bowl

3. Shred the chicken (can also use pan fried chicken breast or tofu)
4. Fill a dinner plate or large flat dish with warm water. Soak one sheet of rice paper until it softens.

5. Remove from the water and place on a clean plate
6. To the centre of the rice paper, add rice noodles, then chicken, vegies and sprinkle of herb
7. Fold the ends of the rice paper & roll up firmly to enclose filling.
8. Serve with your choice of sauce