FRESH SPRING ROLLS

INGREDIENTS

• 75g rice vermicelli

• 1 packet rice paper wrappers (available from Asian supermarkets) • 200g cooked chicken breast (use leftovers or buy ready-cooked), shredded • 2 courgettes, cut into julienne (fine) strips

• 1 carrot, cut into julienne strips

• ½ cup fresh coriander leaves, chopped • ½ cup sweet chilli sauce or chutney

METHOD

1. Place vermicelli in a bowl, cover with boiling water and leave for 10 minutes. Drain well.

2. Fill a bowl with warm water. Dip one of the rice paper wrappers at a time into the water for about 15 seconds.

3. Place the wrapper on a work surface, top with some vermicelli, chicken, courgette, carrot and coriander leaves. Roll tightly, folding in the sides, and place on a plate, seam side down. Cover with a damp cloth and repeat.

4. When you’re ready to serve, uncover the spring rolls and arrange them on a serving plate with the sweet chilli sauce or chutney in a bowl, ready for dipping.