Vietnamese chicken rolls

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

Recipe «Vietnamese chicken rolls» presented in category Recipes / Fish, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 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 .

Ingredients:

• 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 

Instructions

1. 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.
2. 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.
3. 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.