Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 16 rice paper wrappers (see note)

  3. 4 iceberg lettuce leaves, shredded

  4. 50g snow pea sprouts, trimmed

  5. 1 carrot, peeled, cut into short, thin sticks

  6. 1 Lebanese cucumber, cut into short, thin sticks

  7. 2 cups shredded barbecued chicken

  8. 1 mango, peeled, cut into short strips

  9. 60g unsalted roasted cashews, chopped

  10. Dipping sauce

  11. 1/3 cup sweet chilli sauce

  12. 1 lime, juiced

Instructions Jump to Ingredients ↑

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

  2. 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.

  3. 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.


Send feedback