No need for chilli or wasabi as an accompaniment with these peppery sango-filled rolls — just serve a little soy sauce and lemon juice combined as a dip. You can prepare all the ingredients ahead and wrap just before serving. Makes 8.
Rice paper rolls
| ½ large | Red capsicums |
| 1 small | Avocado |
| 1 Tbsp | Lemon juice |
| 125 g | Smoked chicken breast, skinned and boned (Main) |
| 1 cup | Sango sprouts, loosely packed |
| 16 large | Mint leaves |
| 2 | Mini cucumbers, cut into matchsticks |
| 8 | Rice paper rounds, 16cm each |
Dipping sauce
| 3 Tbsp | Light soy sauce |
| 2 Tbsp | Lemon juice |
Directions
- Seed and slice capsicum into thin strips.
- Peel, halve and stone avocado. Cut into thin batons. Drizzle with lemon juice.
- Cut chicken into batons.
- Soak a rice paper wrapper in a bowl of warm water, until softened.
- Place on a board. Place 2-3 strips of capsicum on edge of wrapper closest to you. Top with a few sango sprouts, avocado batons, chicken, mint leaves and cucumber.
- Fold in sides and roll up to enclose filling. Place on a platter and cover with a damp paper towel.
- Repeat until all rolls are prepared.
- Combine ingredients for dipping sauce and serve with rolls. Serve as a starter.