Chicken Rice Paper Rolls

Measure out 2 cups of lettuce and shred by chopping it into thin slices. Set aside on a plate.

Slice the capsicum, cucumber and carrot into thin slices. Set aside on a plate.

Remove skin and bones from the chicken. Shred cooked chicken and place in a bowl for later.

Wash the coriander and remove the leaves to make ½ cup of leaves.

Half fill a shallow dish with warm water. Place a rice paper round in water for about 2 to 3 seconds. Remove from water and place on a plate or a clean work surface

Place lettuce, chicken, capsicum, carrot, cucumber and coriander in the middle of the round.

Fold the base of wrapper over filling, fold in sides and then roll to close.

Repeat with the remaining rice paper rounds and fillings to make 12 rolls.

Serve with chilli, hoisin or soy sauce or on their own.