Ingredients:
1 cup shredded barbecued chicken
1/8 Chinese cabbage (wombok), finely shredded (see note)
1/2 cup bean sprouts, trimmed
1 small red capsicum, thinly sliced
1/3-cup fresh mint leaves
1/2-cup fresh coriander leaves
1 lime, juiced
1-tablespoon fish sauce
12 x 22cm rice paper rounds (see note)
sweet chilli sauce, to serve.
Method
Combine chicken, cabbage, bean sprouts, capsicum, mint, 1/3-cup coriander, 2 tablespoons limejuice and fish sauce in a large bowl.
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.
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.
