Vietnamese chicken rolls

Makes 30

Ingredients
* 250g packet 22cm rice paper rounds (see note)
* 1/2 small iceberg lettuce, shredded
* 1 carrot, peeled, cut into long thin sticks
* 1 avocado, halved, thinly sliced
* 1/2 large roast chicken, skin removed, meat finely chopped
* 2 limes, juiced
* 1 tablespoon brown sugar
* 1 tablespoon fish sauce


Method
1. Dip 3 rice paper rounds, 1 at a time, in lukewarm water for 30 seconds or until soft. Place 1 round on a workbench. Top with another round, overlapping by 6cm. Top with a third round, overlapping by 6cm. Soak another 3 rice paper rounds. Place over first 3 rounds to form a double layer.
2. Arrange a quarter of the lettuce along length of rice paper. Top with a quarter of the carrot, a quarter of the avocado and 1/4 cup chicken (see note). Fold rice paper ends in and roll up firmly to enclose filling. Place on a platter. Cover with a damp tea towel. Repeat with remaining rounds, lettuce, carrot, avocado and chicken.
3. Combine 1/4 cup lime juice, sugar and fish sauce in a screw-top jar. Secure lid and shake to combine. Slice rice paper rolls into thirds. Place, cut side up, on a platter. Serve with dipping sauce.

Notes & tips
* The number of rice paper rounds can vary from brand to brand - check you have 60 rounds before you start.
* Long rice paper rolls: Soften 3 rice paper rounds and layer so they are slightly overlapping. Repeat with 3 more rounds to form a double layer. Arrange filling down the centre. Fold short edges in, then roll up tightly lengthways.

Source
Super Food Ideas
Recipe by Michelle Noerianto