• 125g shaved ham
  • 1 carrot, peeled
  • 1 red capsicum
  • 6 iceburg lettuce leaves
  • 12 small rice paper wrappers
  • Dipping sauce
  • 2 tablespoons tomato sauce
  • 1 tablespoon barbecue sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon honey
  • Cut ham into thin strips. Grate carrot. Cut sides from capsicum and discard seeds and membrane. Cut capsicum into thin strips. Tear lettuce into small pieces. Place ham and vegetables in piles on a large platter.
  • Place a clean, dry tea towel on the workbench. Half-fill a large, shallow bowl with warm water. Dip 1 rice paper wrapper in water. Soak for 10 to 20 seconds or until it starts to soften. Remove, allowing excess water to drain. Place on the tea towel.
  • Place lettuce, capsicum, carrot and ham on 1 edge of rice paper, leaving about 2cm at each end (don't overfill or rice paper wrapper will split). Fold edges in and roll up to enclose filling. Place roll, seam side down, on a plate. Cover with a damp tea towel. Repeat with remaining rice paper and filling to make 12 rolls.
  • Make dipping sauce Combine ingredients in a bowl. Serve rolls with dipping sauce.