Herbed Chicken Rice Paper Rolls - cooking recipe

Ingredients

200 g chicken breast fillets
1 tbsp roughly chopped fresh basil
1 tbsp roughly chopped fresh mint
1 tbsp white wine vinegar
12 sheets rice paper
1 None carrot, cut into thin strips
1/2 None red pepper, deseeded, cut into thin strips
1/2 None cucumber, deseeded, cut into thin strips
2 tbsp finely chopped roasted unsalted peanuts
1 tbsp lime juice
2 tbsp soy sauce
1/2 tsp grated fresh root ginger

Preparation

Preheat the grill. In a medium bowl, combine chicken, basil, mint and vinegar, cover; refrigerate for at least 10 mins.
Grill chicken until lightly browned all over and cooked through. Stand for 5 mins; slice thinly.
Using hands, dip rice paper sheets, one at a time, in a bowl of warm water until just softened; dry carefully with kitchen paper. Lay chicken, carrot, pepper and cucumber along centre of each rice paper sheet; scatter peanuts over filling. Roll rice paper sheets to enclose filling, folding in sides after first complete turn of roll.
Serve rolls with dipping sauce made with combined remaining ingredients.