Chicken Rice Paper Rolls
Prep Time
20 minutes Servings
4 servings What You Need
12 rice paper rounds
¼ cup (60ml) Fountain Sweet Chilli Sauce, plus extra to serve
1 butter lettuce, leaves separated, washed, dried
½ large barbeque chicken, skin and bones, removed, meat shredded
1 red capsicum, thinly sliced
1 Lebanese cucumber, halved, deseeded, thinly sliced
½ cup snow pea sprouts, trimmed
Make It
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Half-fill a shallow dish with warm water. Dip 1 rice paper round in water. Place on work surface. Stand for 20-30 seconds or until soft enough to roll without splitting.
Lightly spread with Fountain Sweet Chilli Sauce. Place lettuce along edge of rice paper. Top with chicken, capsicum, cucumber and snow pea sprouts. Roll up, folding up edges to enclose filling. Cover rolls with a damp tea towel to prevent drying out. Repeat with remaining rice paper rounds and fillings to make 12 rolls.
To serve: cut in half and serve with Fountain Sweet Chilli Sauce. If packing in a lunch box, wrap in plastic wrap and place extra Fountain Sweet Chilli Sauce in a small container. Always put an ice brick in the lunchbox.
