Chicken And Veggie Summer Rolls - cooking recipe

Ingredients

1 None carrot, peeled, grated coarsely
2 stalks celery, trimmed, chopped finely
5 oz Chinese cabbage, shredded finely
8.5 oz finely shredded rotisserie chicken
1.5 oz bean sprouts, chopped coarsely
2 tbsp lemon juice
1 tbsp fish sauce
2 tsp light brown sugar
24 (7 inch) rice paper wrappers
24 None fresh mint leaves

Preparation

Combine carrot, celery, cabbage, chicken, bean sprouts, lemon juice, fish sauce and brown sugar in a medium bowl.
Working with 1 sheet of rice paper at a time, dip rice paper into a bowl of warm water until soft. Transfer to a clean tea towel and place 1 tbsp filling down the center. Top with a mint leaf then fold up like a burrito to enclose filling. Repeat with remaining wrappers, filling and mint.