Sweet Teriyaki Cold Spring Rolls Sweet Teriyaki Cold Spring Rolls 6 rolls- 12-24 pieces

Cut all the vegetables and set aside. Pour very hot water into a large bowl, and place a rice paper into the water. Once the rice paper is wet through, remove and place onto a clean dry kitchen towel. In the centre of the paper, place a small bundle of the peppers and onions, topped with 30 grams of the chicken. Fold the bottom of the paper over the chicken, fold the sides in and roll up the paper to create the roll. Seal the rice paper well with water and set aside. Slice in half on the bias and serve with the reduced sodium soy sauce.