Sango and chicken rice paper rolls

No need for chilli or wasabi as an accompaniment with these peppery sango-filled rolls — just serve a little soy sauce and lemon juice combined as a dip. You can prepare all the ingredients ahead and wrap just before serving. Makes 8.

Rice paper rolls

½ large	Red capsicums
1 small	Avocado
1 Tbsp	Lemon juice
125 g	Smoked chicken breast, skinned and boned (Main)
1 cup	Sango sprouts, loosely packed
16 large	Mint leaves
2	Mini cucumbers, cut into matchsticks
8	Rice paper rounds, 16cm each

Dipping sauce

3 Tbsp	Light soy sauce
2 Tbsp	Lemon juice

Directions

1. Seed and slice capsicum into thin strips.
2. Peel, halve and stone avocado. Cut into thin batons. Drizzle with lemon juice.
3. Cut chicken into batons.
4. Soak a rice paper wrapper in a bowl of warm water, until softened.
5. Place on a board. Place 2-3 strips of capsicum on edge of wrapper closest to you. Top with a few sango sprouts, avocado batons, chicken, mint leaves and cucumber.
6. Fold in sides and roll up to enclose filling. Place on a platter and cover with a damp paper towel.
7. Repeat until all rolls are prepared.
8. Combine ingredients for dipping sauce and serve with rolls. Serve as a starter.