Filling:
1 Lebanese cucumber
1 cup shredded cooked chicken
Salt and Pepper, to taste
12 round Rice Paper sheets
1/2 cup jellied cranberry sauce
1 cup snow pea sprouts, trimmed
Orange Dipping Sauce:
1 tablespoon grated orange rind
2 teaspoons caster sugar
2 teaspons white wine vinegar
1 cup orange juice
To make the orange dipping sauce, combine all ingredients in a small pan. Bring to a boil, then simmer for about 5 minutes or until slightly thickened. Strain.
Cut the Lebanese cucumber in crossways. Cut each half lengthways into 1 cm-thick slices. Then cut each slice into thin strips. Place cucumber in a bowl, add chicken. Season with salt and pepper.
Place one sheet of rice paper at a time, in a medium bowl of warm water until just softened. Lift sheet carefully from water onto a clean tea towel.
Place about 1 tablespoon of chicken mixture in the center of the sheet and top with 2 teaspoons of the jellied cranberry sauce and some snow pea sprouts. Fold in sides, roll up top to bottom to enclose filling. Repeat with remaining rice paper sheets and filling.
Serve chicken and cranberry rolls with dipping sauce.
Hint: Cook fresh chicken fillets or buy half a barbecued chicken, removing skin and bones.