Vietnamese rice paper rolls - Baek yun hee (Lucy) 201212136

Ingredients

• 1 cup shredded barbecued chicken
• 1/8 Chinese cabbage (wombok), finely shredded (see note)
• 1/2 cup beansprouts, trimmed
• 1 small red capsicum, thinly sliced
• 1/3 cup fresh mint leaves
• 1/2 cup fresh coriander leaves
• 1 lime, juiced
• 1 tablespoon fish sauce
• 12 x 22cm rice paper rounds (see note)
• sweet chilli sauce, to serve

1. Combine chicken, cabbage, beansprouts, capsicum, mint, 1/3 cup coriander, 2 tablespoons lime juice and fish sauce in a large bowl.
2. Place 1 rice paper round in a medium bowl of lukewarm water for 15 seconds or until just soft. Place on a clean tea towel or paper towel.
   
3. Arrange 1/4 cup of the chicken mixture along the centre of rice paper round. Fold ends in and roll up firmly to enclose filling. Repeat with remaining rice paper rounds and filling. Serve with sweet chilli sauce and remaining coriander.

-This food is so easy and quick. So I can serve my mother for birthday present. This food is so meaningful. So I choose this food. I think through this class I can cut vegetables regulary.May be next time to serve this food will be much more good.