Vietnamese cuisine is known for well-balanced flavours and textures. In these rice paper rolls, the fresh crunch of mint and capsicum is paired with an eye-popping dipping sauce, creating a fun contrast for your tastebuds.
1.Make dipping sauce. Combine ingredients in small saucepan; stir over medium heat until sugar dissolves. Refrigerate until cold.
2.Heat oil in small frying pan; cook chicken until browned all over and cooked through. Stand 10 minutes; slice thinly into 24 pieces.
3.Place one sheet of rice paper in medium bowl of warm water until just softened; carefully lift from water. Place on board; pat dry with absorbent paper. Position rice paper in diamond shape; place chicken slice vertically down centre of rice paper, top with capsicum, sprouts, mint and coriander. Fold bottom corner over filling; roll rice paper from side to side to enclose filling. Repeat with remaining rice paper sheets and filling.
4.Serve rice paper rolls cold with dipping sauce.