Rice Paper Rolls

• 2 oz rice vermicelli noodles
• 1/2 None rotisserie chicken, bones removed, meat shredded
• 2 tbsp chopped fresh mint
• 1 tbsp chopped fresh cilantro
• 1 tbsp plum sauce
• 2 tsp fish sauce
• 2 tsp sweet chili sauce, plus additional, to serve
• 1/2 None lemon or lime, juiced
• 16 None round rice paper sheets
• 8 None cooked shrimp, peeled, deveined and sliced lengthwise

1. Place noodles in a bowl and cover with boiling water. Let stand for 5 mins, or until tender. Drain well and chop. Mix noodles, chicken, mint, cilantro, sauces and juice in large bowl.
2. Working with 1 rice paper sheet at a time, soak in a shallow dish of warm water until just softened. Lift carefully from water. Place on a board covered with a clean tea towel to drain.
3. Place shrimp slices on the center of the sheet. Top with a heaping tablespoonful of chicken mixture. Roll up, tucking in ends. Repeat with remaining rice paper sheets and filling. Serve with additional sweet chili sauce for dipping.

rice vermicelli noodles, rotisserie chicken, fresh mint, fresh cilantro, plum sauce, fish sauce, sweet chili sauce, lemon, rice, shrimp

Taken from recipes-plus.com/api/v2.0/recipes/28453 (may not work)