Rice Paper Rolls with Chilli Jam

Qty	Unit	Ingredient	Preparation
20		Large rice paper rounds
2		Green oak lettuce, leaves	Leaves separated, washed, dried
800	g	Shredded roast chicken
200	g	MAGGI TASTE OF ASIA Thai Chilli Jam
2		Red Capsicum	Thinly sliced
3		Carrots	Julienne
1		Lebanese cucumber	Halved, thinly sliced
1/2	cup	Beansprouts	Trimmed
100	ml	Sweet Chilli Sauce

*For a Vegan or Vegetarian option, swap the chicken for Tofu or Prawns

Half-fill a shallow dish with warm water. Dip one rice paper round in water. Place on work surface. Stand for 20 to 30 seconds or until soft enough to roll without splitting.
Place lettuce along edge of rice paper. Top with chicken, capsicum, cucumber and beansprouts. Roll up, folding up edges to enclose filling. Cover roll with a damp tea towel to prevent it drying out. Repeat with remaining rice paper rounds and fillings to make 12 rolls. Cut in half. Serve rolls with Sweet Chilli Sauce.

Tips: Use left over chicken or pork and shred to make great lunch or high tea options.