Quick & Easy

Herbed chicken rice paper rolls

Capsicum, carrot and peanuts add crunch and snap to these tasty herbed chicken rice paper rolls with a ginger soy dipping sauce.



1.In a medium bowl, combine chicken, basil, mint and vinegar, cover; refrigerate at least 10 minutes.
2.Meanwhile, cut carrot, capsicum and cucumber into thin strips.
3.Cook chicken on heated lightly oiled grill plate (or grill or barbecue) until lightly browned all over and cooked through. Stand 5 minutes; slice thinly.
4.Using hands, dip rice paper sheets, one at a time, in medium bowl of warm water until just softened; dry carefully with absorbent paper. Divide chicken, carrot, capsicum and cucumber along centre of each rice paper sheet; scatter peanuts over filling. Roll rice paper sheets to enclose filling, folding in sides after first complete turn of roll. Serve rolls with dipping sauce made with combined remaining ingredients.

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