Vietnamese chicken rolls

Next time youre craving takeaway spring rolls, look no further than your own kitchen.

Dip 3 rice paper rounds, 1 at a time, in lukewarm water for 30 seconds or until soft. Place 1 round on a workbench. Top with another round, overlapping by 6cm. Top with a third round, overlapping by 6cm. Soak another 3 rice paper rounds. Place over first 3 rounds to form a double layer.
Arrange a quarter of the lettuce along length of rice paper. Top with a quarter of the carrot, a quarter of the avocado and 1/4 cup chicken (see note). Fold rice paper ends in and roll up firmly to enclose filling. Place on a platter. Cover with a damp tea towel. Repeat with remaining rounds, lettuce, carrot, avocado and chicken.
Combine 1/4 cup lime juice, sugar and fish sauce in a screw-top jar. Secure lid and shake to combine. Slice rice paper rolls into thirds. Place, cut side up, on a platter. Serve with dipping sauce.

Source

250g packet 22cm rice paper rounds

1/2 small iceberg lettuce, shredded

1 carrot, peeled, cut into long thin sticks

1 avocado, halved, thinly sliced

1/2 large roast chicken, skin removed, meat finely chopped

2 limes, juiced

1 tbsp brown sugar

1 tbsp fish sauce

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