Chicken & Prawn Rice Paper Rolls

Rice paper rolls are perfect for fuss free, fun and healthy meals and to make ahead to take on the go. Add extra ingredients or leave some out, they are so versatile.
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Makes approx. 12 rolls

INGREDIENTS
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¼ white cabbage, finely shaved
1 continental cucumber, cut into 8cm matchsticks
1 carrot, finely sliced into matchsticks
1 cup each picked mint & coriander
½ cup sliced shallots
6 cooked prawns, peeled, slice in half lengthways
1 cooked chicken breast from a roast chicken, thinly sliced
Large handful snow pea sprouts, ends trimmed approx. 2cm

1 packet large rice paper sheets

1 tbsp toasted sesame seeds, optional
GOOD Sauce Sweet Chilli
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METHOD

Prepare all the ingredients and lay them out onto plates.

Working a couple at a time, dip the rice sheets in a bowl of clean water, then lay onto a clean bench or plate where they will soften quite quickly.

To make your rice paper rolls, pile a small amount of the ingredients in the middle or to one end of the rice paper sheet to make a log, aprox. 8-10cm long. Start with the cabbage, then the cucumber, carrot, snow pea shoots, herbs, 2 pieces of prawn or chicken then a little splash of sweet chilli sauce.

Fold the sides over then bring the bottom of the sheet up and over the filling and roll up, tucking everything in snugly as you do.

Repeat with the remaining ingredients and serve with the GOOD Sauce Sweet Chilli as a dipping sauce.

Rice paper rolls can be made and refrigerated in a covered container for up to 5 hours for best results.