Wasabi Chicken Rice Summer Rolls

• 2 oz sushi rice, rinsed until water runs clear
• 2.5 oz shredded rotisserie chicken
• 1 None medium carrot, peeled, shredded
• 1/2 None medium red pepper, finely chopped
• 2 None green onions, finely chopped
• 3 tbsp fresh basil leaves, shredded
• 2 cloves garlic, minced
• 1/2 cup mayonnaise
• 3 tsp wasabi paste, plus extra to serve
• 1/4 cup lemon juice
• 12 None rice paper wrappers
• None None soy sauce, to serve

1. Place rice in a medium heavy-bottomed saucepan with 1 1/4 cups water. Bring to a boil, stirring, then reduce heat and simmer, covered, for 12-15 mins, or until water is absorbed. Remove from heat. Let stand for 5 mins. Let rice cool slightly then add chicken, carrot, pepper, onions, basil and garlic. Season.
2. Meanwhile, whisk mayonnaise, wasabi paste and lemon juice in a small bowl. Stir into rice mixture.
3. To make the summer rolls, briefly dip 3 rice paper wrappers into a bowl of water to soften. Arrange wrappers, overlapping slightly, on a clean tea towel to form a 16x7 inch rectangle. Arrange 1/4 of the rice mixture along the center of rectangle and fold in 2 opposite sides. Roll up tightly to enclose filling. Place on a serving platter. Repeat to make 3 more rolls. Cover with plastic wrap and chill for 30 mins. Slice and serve rolls with soy sauce and extra wasabi.

rice, rotisserie chicken, carrot, red pepper, green onions, basil, garlic, mayonnaise, wasabi paste, lemon juice, rice, soy sauce

Taken from recipes-plus.com/api/v2.0/recipes/33892 (may not work)