Makes 8-10

1 tablespoon of olive oil

4 chicken breast fillets, sliced against the grain into 1cm slivers

A handful of fresh coriander

A quarter cup of salted peanuts or cashew nuts, roughly chopped

1 cup of grated carrots

1 cup of shredded red cabbage

6 mangetout or snap peas, thinly sliced lengthwise

1 red pepper, seeded and thinly sliced lengthwise

Rice paper wrappers


3 tablespoons of coconut milk

3 tablespoons of sesame oil

3 tablespoons soy sauce

3 tablespoons honey

2 tablespoons peanut butter

1-2 teaspoons of fish sauce

1 clove of garlic, crushed

1 red chilli, seeded and chopped

10ml grated ginger

rind and juice of 2 limes

Heat the oil in a wok or pan and brown the chicken pieces all over. Remove the cooked chicken from the heat and place in a bowl.

Add the coriander and peanuts. Gently toss with the vegetables.

SAUCE: Whisk together all the ingredients until well blended.

Spoon half the sauce over the chicken and vegetables and mix to coat the mixture with the sauce.

Dip a rice paper wrapper in a large bowl of warm water until soft. Remove and place the wrapper on a clean dinner plate.

Place a mound of filling down the centre of the wrapper leaving 2-3cm space at the top and bottom.

Fold up the bottom, fold in the sides and roll up to enclose the filling neatly. Repeat until all the filling is used.

Keep the rolls covered with a damp cloth until ready to serve. Serve the rolls with the remaining sauce.