Chicken & Vegetable Rice Paper Rolls

Ingredients

• 1/4 cup lime juice
• 1/4 cup fish sauce
• 1/2 cup sweet chilli sauce
• 2 carrots
• 1 lebanese cucumber
• 330g cooked chicken
• 200g iceberg lettuce
• 20g mint
• 12 rice paper rolls

Directions

1. To make the dipping sauce, combine lime juice, fish sauce and sweet chilli sauce in a small bowl and set aside. In a large bowl mix together carrot, cucumber, chicken, lettuce and half mint leaves.
2. Fill a large round dish with warm water; place a sheet of rice paper in the water until it softens, about 1 minute. Gently remove from water; drain on a clean tea towel.
3. Place a small amount of vegetable mixture in the centre of rice paper. Fold bottom half of the rice paper over the filling and then fold in the sides; roll over to enclose filling completely.
4. Repeat with the remaining sheets of rice paper. Serve rolls with dipping sauce and remaining mint leaves.