Vietnamese rice paper rolls

Method

1. Combine chicken, cabbage, beansprouts, capsicum, mint, 1/3 cup coriander, 2 tablespoons lime juice and fish sauce in a large bowl.


2. Place 1 rice paper round in a medium bowl of lukewarm water for 15 seconds or until just soft. Place on a clean tea towel or paper towel.


3. Arrange 1/4 cup of the chicken mixture along the centre of rice paper round. Fold ends in and roll up firmly to enclose filling. Repeat with remaining rice paper rounds and filling. Serve with sweet chilli sauce and remaining coriander

Notes

• You will need 1/2 cup shredded cabbage.


• Rice paper rounds are a staple of Vietnamese cuisine. Made from rice starch, they're a healthier alternative to deep-fried spring rolls, and are gluten free.


• Variation: You could use cooked prawns or cooked pork fillet instead of the chicken.