Serves: 4

Prep time:  30 mins

Cook time: 7 minutes

Ingredients

• 2 cups cooked chicken (shredded)
• 2 tsp sesame oil
• 2 tsp fish sauce
• 2 tsp lime juice
• 4 spring onions (finely sliced)
• 2 large carrots (finely grated)
• 1 1/2 cups red cabbage (finely shredded)
• 1 cup coriander leaves (finely chopped)
• 16 rice paper sheets
• soy sauce or sweet chilli sauce to serve

Method

1. Mix chicken with sesame oil, fish sauce and lime juice and set aside
2. Lay out all the salad vegetables in a production line so they’re ready to go
3. Place a rice paper sheet into a bowl of water leave for about 30 seconds until softened
4. Carefully remove sheet and place on damp absorbent paper
5. Add chicken and vegetables to the middle of the rice paper sheet
6. Fold up the top and bottom sides over the filling and gently roll the mixture until enclosed
7. Place on a plate under damp absorbent paper
8. Repeat until all your chicken and ingredients are used, and be careful not to overfill your rice paper rolls!
9. Serve with peanut, soy or sweet chilli sauce.

Full recipe source: Kid Spot