This quick and easy recipe is great as a lunch, snack or you could even make smaller rolls to use as a party snack, instead of fried spring rolls! You can also adjust the filling to whatever you prefer, and can leave out the meat for a vegetarian option. They're also great lunchbox fillers - just remember an airtight container or jar for the sauce so you don't have any spills.
4 medium rice paper sheets
100g cooked and shredded chicken breast
4 small lettuce leaves
½ cup vegetables, cut into thin sticks
(eg. carrot, cucumber, capsicum)
2 tablespoons soy sauce (low salt)
1 teaspoon lime or lemon juice
1 clove of garlic, crushed
½ teaspoon chilli flakes
Mix together soy sauce, lime juice, garlic and chilli flakes in a bowl and set aside to use as a dipping sauce.
Wash and prepare vegetables, and arrange all ingredients ready to assemble.
Take one rice paper sheet and dip into a large bowl of warm water. Once the sheet has softened, transfer to a clean, damp teatowel and cover with lettuce, then some chicken and vegetables. Fold in one edge of the roll, then the two sides, before rolling up to close the roll.
Serve with dipping sauce.
Serves 2 for a light meal or snack