Chicken rice paper rolls

When if comes to lunch, I’m always on the lookout for recipes that are not only nourishing but also bursting with freshness and flavour. Rice paper rolls originated in Vietnam are so versatile because you can add your favourite fresh ingredients.

When rolling the rice paper you need to work quickly and it can take some practice to get it right. This recipe is gluten and dairy free and best enjoyed as soon as you make them.

Ingredients

2 cups shredded cooked chicken (I used left over roast chicken)

2 cups shredded lettuce

1 large carrot, shredded

1 cucumber, finely sliced

50g cooked rice paper noodles

Fresh coriander

12 round rice paper roll sheets

Sauce of your choice, I used a gluten free peanut sauce but you can also use sweet chili

Method

1. Fill a large bowl with warm water.

2. Take one rice paper sheet and place it in the water for 30 seconds to soften.

3. Remove the rice paper from the water and place on a flat surface.

4. At the bottom centre of the rice paper, place the chicken cooked noodles, vegetables and herbs.

5. Fold the sides of the wrapper over the filling and roll from the bottom to enclose the mixture then keep rolling to create your rice paper roll.

6. Repeat this process to make the rest of the rice paper rolls.

7. Enjoy with your dipping sauce.