Chicken and Wasabi Rice Paper Rolls

Serves: 6
Preparation time: 20 minutes
Cooking time: 10 minutes

Ingredients
2 chicken breast fillets
1x 125g pkt rice vermicelli noodles
½ cup good quality whole egg mayonnaise
1 tblspn hot water
6 tspns wasabi paste
4 green shallots, ends trimmed, finely chopped
pinch of salt
20 round (16.5cm diameter) rice paper sheets
1 x 100g pkt snow pea sprouts
1 medium red capsicum, halved, seeded, thinly sliced
1 medium carrot, peeled, cut into matchsticks

Method
1.Half fill a medium saucepan with cold water. Cover and bring to the boil over a medium high heat. Reduce to a simmer.
2.Add the chicken and keep pot covered, for 12 minutes. Transfer to a plate and set aside to cool. Use fork to shred chicken.
3.Place the noodles in a medium bowl and cover with boiling water. Set aside for 5 minutes to soften. Drain. Wash with cool running water. Drain. Transfer to a large glass bowl. Cut into short lengths.
4.In a bowl mix mayonnaise, hot water and wasabi. Add to the noodles along with the green shallots and chicken, and stir to combine. Season with salt as desired.
5.Soak a rice-paper sheet in a bowl of warm water for 30 seconds maximum or until soft and pliable. Dry on paper towel. Move to a chopping board.
6.Place a few snow pea sprouts, and a little capsicum and carrot down the centre of the sheet.
7.Then add chicken mixture.
8.Fold in one end and roll up tightly to enclose the filling and form a tube shape.
9.Repeat process with the remaining rice-paper sheets and chicken mixture to make 20 rolls.
10.Serve immediately.