GINGER & CHILLI CHICKEN RICE PAPER ROLLS

SERVES 4 PREP 20 MINS

✦ 100g rice vermicelli noodles ✦ 2 tbsp grated fresh ginger ✦ 2 tsp rice bran oil ✦ 1 tbsp lime juice ✦ 1 tbsp dry sherry ✦ 4 cooked chicken breast fillets, thickly shredded ✦ 12 x 22cm rice paper rounds ✦ 24 fresh coriander sprigs ✦ 1 carrot, cut into thin matchsticks ✦ 4 green onions, halved lengthways, cut into matchsticks ✦ 1 red capsicum, cut into matchsticks ✦ 1 Lebanese cucumber, cut into matchsticks ✦ 1 long red chilli, seeded, thinly sliced ✦ ²⁄ 3 cup bean sprouts, trimmed

1 Place the noodles in a large heatproof bowl. Cover with boiling water. Separate noodles with a fork. Stand until tender, then drain.

2 Place ginger in a fine sieve over a medium bowl. Press down firmly on ginger to remove juice. Discard pulp. Add oil, lime juice and sherry to ginger juice, then add chicken and noodles. Toss gently to combine.

3 Working with 1 rice paper round at a time, dip round into a bowl of warm water until soft. Lift sheet from water. Place on a clean tea towel. Place 2 coriander sprigs on rice paper, top with one-twelfth of the noodle mixture, carrot, green onion, capsicum, cucumber, chilli and sprouts. Fold rice sheet over filling, then fold in both sides. Continue rolling to enclose filling. Repeat with remaining rice paper rounds and filling ingredients to make a total of 12 rolls. Serve with lime wedges, if you like.