Rice paper rolls

This is a classic recipe I loved to make years ago. It is simply delicious and great to take to dinner with the girls.

1 cup shredded cooked chicken

1 small carrot, grated coarsely

1 small red pepper (capsicum), sliced thinly

100g fresh shitake mushrooms, sliced thinly

50g snow peas, sliced thinly

2 tablespoons coarsely chopped fresh coriander

2 tablespoons teriyaki sauce

1 tablespoon sweet chilli sauce

12 rice paper rounds (22cm)

1. Combine the chicken, carrot, pepper, mushrooms, snow peas, coriander and sauces in a large bowl.

2. Place one sheet of rice paper in a medium bowl of warm water until just softened; lift the sheet carefully from water, place on a board covered with a  tea towel.

3. Place some filling in the centre of the sheet; fold in the bottom, then fold in the two sides and wrap tightly. Repeat with the remaining rice paper sheets and filling.

Gluten free – Wheat free – Dairy free