CRISPY SPRING ROLLS

1/4 barbecued chicken (125g meat)
2 green onions
1 large carrot, coarsely grated
1/3 cup fresh coriander leaves
2 teaspoons grated fresh ginger
1/4 teaspoon sesame oil
1/2 teaspoon Chinese five-spice
12 22cm-round rice paper sheets
2 tablespoons peanut oil
Sweet chili sauce, for dipping

Remove skin and bone from chicken, shred the meat. Cut green onions into thin strips about 6 cm long. Combine chicken, green onions, carrot, coriander, ginger, sesame oil and five-spice. Lay rice paper sheets out on work surface, brush both sides with water, stand 3 minutes or until softened. Divide chicken mixture between rice paper, fold in the sides, roll tightly.