Ingredients: - 1 cup shredded chicken - 1/8 Chinese cabbage (wombok) - 1/2 cup beansprouts, trimmed - 1 small red capsicum, thinly sliced - 1/3 cup fresh mint leaves - 1/2 cup fresh coriander leaves 1 lime, juiced - 1 tablespoon fish sauce - 12 x 22cm rice paper rounds (see note) Method: 1. Slice your capsicum into thin pieces 2. Trim the ends of your beans 3. Grate your cabbage 4. Combine chicken, cabbage, beans, capsicum, mint, 1/3 cup coriander, 2 tablespoons lime juice and fish sauce in a large bowl. 5. Place 1 rice paper round in a medium bowl of lukewarm water for 15 seconds or until just soft. 6. Place on a clean tea towel or paper towel. 7. Arrange 1/4 cup of the chicken mixture along the centre of rice paper round. 8. Fold ends in and roll up firmly to enclose filling. 9. Repeat with remaining rice paper rounds and filling. 10. Serve with sweet chilli sauce and remaining coriander. Taste: - Rice Paper - Vegetables - Fishy - Chicken Texture: - Gooey - Jelly - Soft - Thick Aroma: - Fishy - Vegetables - Fresh - Chicken Appearance: - Transparent - Fresh - Delicious - Thick Reflection: Today, I partnered up with Marcelino, to cook rice paper rolls. We began and worked well together. We finished mixing all of the ingredients and decided that it was time to make the rice paper rolls. We took three rice paper rolls each and put it in warm water to become gooey, softer and like jelly. We filled the rice paper rolls with the fillings and put the noodles in as well. Then we wrapped the rice paper rolls and completed our dish. Finally, we relaxed and ate the delicious meal. Family rating: 3/5 stars