These flavourful spring rolls are a refreshing appetiser for an Asian-inspired meal.
16 rice paper wrappers
2 cos lettuce leaves, shredded
50g snow pea sprouts
1 medium carrot, peeled, grated
1 Lebanese cucumber, cut into short, thin sticks
1/4 red cabbage, finely shredded
1 1/2 cups barbecued chicken, shredded
1 mango, peeled, cut into short strips
60g unsalted roasted cashews, chopped
1/3 cup sweet chilli sauce
1 lime, juiced
Make dipping sauce: Combine sweet chilli sauce and lime juice in a bowl. Set aside.
Arrange all the vegetables and meat in bowls or plates ready to select from.
Fill a shallow dish with warm-hot water. Dip 1 rice paper wrapper into water at a time until softened. Place on paper towel on a plate. Pat dry with a second paper towel.
Place lettuce along 1 edge of rice paper. Top with sprouts, carrot, cucumber, cabbage, 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.
*Adapted and reproduced by Cancer Council Queensland with permission.