These spring rolls make for a healthy lunch or dinner.
16 x 18cm round rice paper sheets
• 2 cups bean sprouts
• ½ family-size barbecued chicken, meat removed and sliced (skin discarded)
• ¾ cup each coriander and Thai basil leaves
• 1 carrot, peeled and julienned
• Soy Dipping Sauce, to serve (see below)
SOY DIPPING SAUCE
In a bowl, combine ¼ cup mirin, 1 tablespoon each light soy sauce and rice vinegar, 1 sliced red chilli and ¼ teaspoon grated ginger.
Dip one rice paper round into warm water until soft, shaking off excess water. Place onto a damp tea towel.
Spread one portion of each filling ingredient on one end of rice paper round. Fold bottom edge over fillings then fold in both sides and roll up to secure. Repeat with remaining ingredients and rice paper rounds. Serve with Soy Dipping Sauce and lime pieces.