Chicken & Mint Rice Paper Rolls

Soak a handful of rice vermicelli noodles in warm water for 10-15 minutes until soft and pliable then drain and measure out a cupful for this recipe.

1 cup soaked rice vermicelli noodles (see above) 1 red chilli, finely chopped

4 teaspoons fish sauce

2 teaspoons lime juice

1 cup bean sprouts

½ carrot, finely grated

Small handful coriander leaves, chopped 125g cooked chicken, shredded

About 16 rice paper wraps, 15cm diameter About 16 mint leaves

Garlic chives and extra mint (optional)

Roughly chop noodles. Mix with chilli, fish sauce, lime juice, sprouts, carrot, coriander and chicken.

Prepare, fill and roll up wrappers (see instructions above), using a tablespoon of filling per wrapper. Place a mint leaf on top of the filling before rolling up.

If desired, tie each roll with a blanched garlic chive and tuck a small mint leaf into each one. Serve with your favourite dipping sauce. Makes about 16