Boil and shred the chicken

• Bring water to a boil in a pot and cook the chicken breasts for 15–20 minutes until cooked through.
• Drain and shred the chicken with two forks.

Cook the bell peppers

• Heat a little vegetable oil in a frying pan.
• Cook the diced yellow and red bell peppers until soft.

Make the filling

• In a large bowl, combine the shredded chicken, cooked peppers, corn, red onion, dill, parsley, grated cheese and mayonnaise.
• Add the paprika, garlic powder, chili powder, salt and black pepper.
• Mix everything well until evenly combined.

Soak the rice paper

• Soak each rice paper sheet in warm water until soft and pliable.
• Place a sheet on a clean surface and add a portion of filling.
• Roll tightly, folding in the sides as you go.

Pan-fry the rolls

• Heat a little vegetable oil in the frying pan.
• Fry the rolls until golden and crispy on both sides.

Slice and serve

• Slice the rolls and serve warm.