Roast Chicken Rice Paper Rolls

Ingredients

12 large (21cm) rice paper wrappers
Iceberg lettuce leaves, cut into 12 15cm x 15cm pieces
1 1/2 cups shredded cooked chicken
50g rice vermicelli, prepared as per packet directions
1 carrot, cut into julienne strips
100g bean sprouts
3 spring onions, shredded
24 Vietnamese mint leaves
12 sprigs coriander
1/2 cup ZOOSH Just Got Laid Free Range Egg Mayonnaise
3 teaspoons Worcestershire sauce
1/2 - 1 teaspoon sriracha chilli sauce (Asian chilli sauce) or sambal oelek (Asian chilli paste)

Method

DIP a rice paper wrapper in a dish of warm water then place it on a board
TOP the wrapper with a lettuce leaf. Along one edge, place some chicken, noodles, carrot, sprouts, onion, mint and coriander. Fold base of wrapper over filling, fold in sides and then roll to enclose. Repeat with remaining wrappers and filling to make 12
COMBINE mayonnaise, Worcestershire and sriracha sauces. Serve rolls immediately with sriracha mayonnaise

Tips & Hints

Just briefly dip rice paper wrapper in warm water, then drain and place on a board. It will continue to soften while standing.