Mango rice paper rolls
Preparation: 20 minutes Cooking: nil Makes: 12 rolls Ingredients 1 underripe mango 1 Lebanese cucumber 2 spring onions 12 x 15cm round rice paper wrappers 2 cooked chicken breast fillets, sliced
1⁄ cup torn mint leaves
Method Peel the mango, remove the flesh and slice it thinly. Cut the cucumber and spring onion into 8cm-long thin straws. Place the rice paper wrappers in a bowl of warm water for 1 minute or until soft and pliable. Remove and pat dry on a clean tea towel. Lay them out on your bench. Divide the mango, cucumber, spring onions, chicken and mint between each wrapper, placing them on the bottom-left side nearest to you. Roll up firmly to enclose the filling, folding the right side over the filling as you go to make a base, and leaving the left side open to show the filling. NOTE: Serve with sweet chilli sauce or a dipping sauce of 1⁄ cup fish sauce and
3 2 tablespoons lime juice, if desired.