Chicken And Mango Summer Rolls - cooking recipe

Ingredients

5 oz rotisserie chicken, shredded
2 tbsp sweet chili sauce, plus 1/4 cup extra
1 tsp sesame oil
3.5 oz vermicelli noodles
12 sheets rice paper
2 oz snow pea sprouts, trimmed
1 None red pepper, seeded, sliced into strips
1 None mango, pitted, peeled, sliced
1/3 cup crushed peanuts
1 tbsp lime juice

Preparation

In a medium bowl, combine chicken, chili sauce and sesame oil. Set aside.
Place noodles in a heatproof bowl and cover with boiling water. Soak for 5 mins then drain and chop.
Fill a shallow bowl with warm water. Dip 1 sheet of rice paper in water until softened, squeeze out excess liquid then lay flat on a clean work surface. Top with sprouts, pepper, chicken mixture, mango, noodles and peanuts. Fold over 1 end, then fold in sides and roll up to enclose. Repeat with remaining rice paper and fillings.
Combine extra chili sauce and lime juice in a bowl. Serve with summer rolls for dipping.