Fresh spring rolls

You'll need:

• 75g  Rice vermicelli
• 200g  Shredded, cooked chicken breast (use leftovers or buy ready-cooked)
• 1 packet  Rice paper wrappers (available from Asian supermarkets)
• 2  Courgettes, cut into julienne (fine) strips
• 1  Carrot, cut into julienne (fine) strips
• ½ cup  Fresh coriander leaves, chopped
• ½ cup  Sweet chilli sauce or chutney, to serve

Method:

1. Place vermicelli in a bowl, cover with boiling water and leave for 10 minutes. Drain well.
2. Fill a bowl with warm water. Dip one of the rice paper wrappers at a time into the water for about 15 seconds.
3. Place the wrapper on a work surface, top with some vermicelli, chicken courgette, carrot and coriander leaves.
4. Roll tightly, folding in the sides and place on a plate, seam side down.
5. Cover with damp cloth and repeat.
6. When you're ready to serve, uncover the spring rolls and arrange them on a serving plate with the sweet chilli sauce in a bowl, ready fro dipping.

TIP:

Toddlers will enjoy the activity of dipping their own roll. Give them a milder dipping sauce like a little chutney.