Vietnamese BBQ Chicken Rolls

Ingredients

• * Vietnamese Rolls
• 150g Shredded BBQ Chicken (1 Breast)
• 100g vermicelli noodles
• 125 g (approx 12) rice paper rounds (approx 22 cm in size)
• 100g capsicum, finely slices
• 50 g Lebanese cucumber, deseeded and finely sliced
• 50 g spring onions, finley sliced
• 60g carrot, finely sliced
• * Dipping sauce
• 30g sweet chilli sauce
• 20g orange juice

Method

1. 1Pour boiling water over vermicelli noodles and let sit approx 8-10 minutes or until cooked through – drain.
2. 2Place rice paper in warm water for approx 40 seconds or until softened and place on bench.
3. 3Place vermicelli noodles on end of rice paper, topping with capsicum, cucumber spring onion and hand carrot. Roll up and fold ends in and cut in halves if desired.
4. 4To make dipping sauce mix sweet chilli sauce and orange juice together and serve with rice paper rolls. Rolls are best eaten and made on day.