Makes 8 rolls

INGREDIENTS

Dipping Sauce

3 Tbsp fish sauce
1½ Tbsp lemon juice
1½ Tbsp rice vinegar
2 tsp sugar
1 Tbsp water
1½ tsp minced garlic
1 tsp chili sauce

Filling

½ cup rice noodles
½ cup carrots, finely julienned
¼ tsp salt
¼ tsp oil
8 pieces of crabsticks, cooked
½ cup shredded lettuce
½ cup finely chopped dried cranberries
¾ tsp sugar
3 Tbsp lemon juice

Sugar Water

½ cup sugar
½ cup warm water
8 rice paper wrappers
½ tsp cilantro leaves

METHOD

Whisk together all dipping sauce ingredients. Chill until ready to serve. Boil rice noodles until translucent, then rinse in cold water and drain. Stir-fry carrots with a pinch of salt and a little oil until slightly softened. Add diced chicken and cook until heated through. Remove from heat. Combine noodles, carrots, chicken, lettuce, cranberries, ¾ tsp sugar, and lemon juice.

ASSEMBLY

Mix sugar and warm water in a large bowl. Dip one rice paper wrapper in sugar water and place on a clean towel. Add a small portion of the filling in the center. Fold in the sides and roll tightly. Chill until ready to serve.  Serve each roll with about 1 Tbsp dipping sauce.