Ingredients (serves 4)

8 sheets rice paper
1 beet, cooked and grated
2 small capsicums, sliced
2 carrots, sliced
1 bunch mint
1 bunch coriander
½ cup cooked vermicelli noodles
400g BBQ skinless chicken breast, sliced
Ginger Peanut Sauce
1 Tbs natural peanut butter
3 Tbs soy sauce or tamari
2 Tbs lime juice
½ chilli
½ tsp fresh ginger, grated

Method

1. Add 3 cups of warm water to a shallow skillet. To soften your rice paper, add one sheet at a time and submerge for 10 seconds. Then transfer to a flat working surface like a wooden chopping board.
2. To assemble, add a mix of vegetables, noodles, herbs and chicken to the bottom middle third of the rice paper. Gently fold the bottom over the filling, fold the edges in and roll until sealed. Repeat until you have eight rolls.
3. To create your dipping sauce, whisk all ingredients in a small bowl.

Nutritional Information PER SERVE
Energy (cal) 389cal
Protein 36.8g
Fat 6.4g
Saturated Fat 1.4g
Carbohydrate 42g
Sugar 8.5g
Sodium 834mg
Fibre 7.4g