100 g (3.5 oz) cooked chicken breast, thinly sliced and cut into strips
50 g (1.8 oz) carrot, sliced into julienne strips
¼ English cucumber, sliced into julienne strips
6 Peppadew® Jalapeño Cones
6 Vietnamese rice roll wrappers
200 g (7.05 oz) crisp lettuce, shredded
30 ml (2 tbsp) mint leaves, roughly torn
30 ml (2 tbsp) coriander leaves, roughly torn
Sweet chilli sauce
Fill each Peppadew® Jalapeño Cones with the chicken, carrot and cucumber.
Place some cold water in a tray and dip a rice roll wrapper in the water for approximately 10 -15 seconds or until it just starts to soften.
Lay the wrapper on a flat surface and top the first third with shredded lettuce, mint and coriander and lay the stuffed Peppadew® Jalapeño on the lettuce bed.
Enclose the filling in the rice wrapper and roll into a spring roll.
Repeat with the remaining spring rolls.
Serve at once, sliced in half, with sweet chilli sauce, soy sauce and lime wedges.