Herbed Chicken Rice Paper Rolls

• 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

1. Preheat the grill. In a medium bowl, combine chicken, basil, mint and vinegar, cover; refrigerate for at least 10 mins.
2. Grill chicken until lightly browned all over and cooked through. Stand for 5 mins; slice thinly.
3. 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.
4. Serve rolls with dipping sauce made with combined remaining ingredients.

chicken breast fillets, fresh basil, fresh mint, white wine vinegar, rice, carrot, red pepper, cucumber, peanuts, lime juice, soy sauce, fresh root ginger

Taken from recipes-plus.com/api/v2.0/recipes/31747 (may not work)