Chicken and mango rice paper rolls

Make dipping sauce: Combine sweet chilli sauce and 2 tablespoons lime juice in a bowl. Spoon into dipping bowls. Set aside.

Half-fill a shallow dish with warm water. Dip 1 rice paper wrapper into water. Place on bench. Pat dry with paper towel. Stand for 20 to 30 seconds or until wrapper is soft enough to roll without splitting.

Place lettuce along 1 edge of rice paper. Top with sprouts, carrot, cucumber, chicken, mango and cashews. Fold in edges and roll up to enclose filling. Cover with a damp tea towel. Repeat with remaining ingredients. Cut rolls in half. Serve with dipping sauce.