Vietnamese summer rolls

Serves: 4 

Prep time: 10 mins 

Cooking time: 20 mins

Ingredients: 

• 1 cup shredded cooked chicken breast or grated tofu 
• ½ cup Chinese cabbage, shredded 
• 1 red capsicum, finely sliced 
• 2 grated carrots 
• 1 cup bean sprouts 
• ⅓ cup fresh mint leaves 
• ⅓ cup coriander leaves 
• 1 lime juiced 
• 1 tbsp fish sauce 
• 12 x 22cm rice paper rounds 
• To serve: 1/2 cup salt-reduced soy or sweet chilli sauce (look for reduced sugar options) 

Method: 

1. In a large bowl mix the shredded chicken, cabbage, sprouts, carrot, capsicum, mint, coriander, lime juice and fish sauces. 
2. Prepare rice paper rounds by dipping them one at a time into a bowl of lukewarm water for around 20 seconds until soft, then placing on a clean tea towel. 
3. Spoon chicken mix in a strip along the centre of the rice paper round. Roll the rice paper halfway, enclosing the filling, then fold the ends and finish the roll. Complete this process with the rest of the chicken mixture. 
4. Serve with soy or sweet chilli dipping sauce.