Ingredients ½ cup carrot, grated
1 cup bean sprouts
½ bbq cooked chicken, meat stripped, or I used my own slow cooked pulled chicken ¼ tsp five spice powder
1 cup coriander, chopped finely
1 tsp cornflour
2 tbsp salt-reduced soy sauce
Packet spring roll papers
Sauce Bit of Hoi sin sauce
Bit of chili sauce
Put the chicken in a bowl with the bean sprouts, carrot, coriander, five-spice, corn flour and soy sauce.
Mix thoroughly, cover with plastic wrap and refrigerate until needed.
Preheat the oven to 195°/175° fan forced.
Wet each rice paper individually, but do not soak them - follow packet instructions.
Put about 1½ tbsp of the mixture on to the side of a rice paper.
Roll up and turn ends over - I turn ends over before I have finished rolling as I find this stays together better.
The first few I rolled ends last
Put them on a tray lined with baking paper, with the open side down.
Spray a bit of oil on each one.
Cook these for between 20 and 35 minutes until they start to brown, turning once half way through cooking.
For the sauce
Mix these ingredients together, and use as a dipping sauce.