Chinese Style Chicken & Mushroom Rice Rolls

• Put your rice in a pan, cover with water, add a lid & bring to the boil, simmer until cooked.
• Slice your chicken into thin strips, coat in the salt & pepper seasoning & dry fry on high until cooked through.
• Slice your mushrooms & peppers, add these to a hot pan with your soy sauce & 5 spice seasoning*. If it dries out add a little bit of water.
• Fill a bowl with water, quickly dip your rice paper to wet it, don't soak it or it'll be really hard to work with, it'll soften as it sits. I like to lay three out at a time on a clean counter.
• Slice your spring onions into thin strips.
• Layer your rice, sticky mushrooms & peppers, chicken & spring onions onto the paper. Roll into a spring roll shape by pulling the top over the filling & using it to pull the filling back into a tight roll. Tuck the sides up & over, they should stick to the rice paper, then tightly roll to finish. If the paper is too firm don't add more water, just wait another minute or two.
• You can enjoy these as they are, or if you want them crispy you can fry them in a dry pan, or with some cooking spray. I've found they stick in the air frier & break when you try to take them out.

Plate up & enjoy!