Chicken And Mango Rice Paper Rolls - Diabeties Friendly

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Ingredients (serves 4) 16 rice paper wrappers (see note) 4 iceberg lettuce leaves, shredded 50g snow pea sprouts, trimmed 1 carrot, peeled, cut into short, thin sticks 1 Lebanese cucumber, cut into short, thin sticks 2 cups shredded barbecued chicken 1 mango, peeled, cut into short strips 60g unsalted roasted cashews, chopped Dipping sauce 1/3 cup sweet chilli sauce 1 lime, juiced Method Make dipping sauce: Combine sweet chilli sauce and 2 tablespoons lime juice in a bowl. Spoon into dipping bowls. Set aside. Half-fill a shallow dish with warm water. Dip 1 rice paper wrapper into water. Place on bench. Pat dry with paper towel. Stand for 20 to 30 seconds or until wrapper is soft enough to roll without splitting. Place lettuce along 1 edge of rice paper. Top with sprouts, carrot, cucumber, chicken, mango and cashews. Fold in edges and roll up to enclose filling. Cover with a damp tea towel. Repeat with remaining ingredients. Cut rolls in half. Serve with dipping sauce. Notes & tips Rice paper rolls can be found in the Asian section of your supermarket.