Rice paper rolls with chicken, carrot and red cabbage

Ingredients

For 1 serving

• Rice paper4
• Chicken breast130 g
• Carrots60 g
• Red cabbage60 g
• Lettuce40 g
• Mint3 g
• Fish sauce1 teaspoon
• Lime juice1 tablespoon
• Brown sugar1 teaspoon
• Chili pepperto taste
• Peanut oil1 teaspoon
• Rice noodles40 g

Contains: nuts, fish

Method

1. Heat a griddle pan over medium-high heat. Brush the chicken breast with the groundnut oil and griddle it for 5 minutes per side, until nicely marked and no longer pink in the centre; let it rest and cut it into strips.
2. Meanwhile: prepare the rice noodles as directed on the packet, soaked in boiling water or cooked for 3–4 minutes, until soft; drain, rinse under cold water and snip them shorter with scissors.
3. Peel the carrots and cut the carrots and red cabbage into fine julienne; wash and dry the lettuce and mint.
4. Fill a wide tray with lukewarm water; dip a rice paper sheet for 5–10 seconds, until just pliable (it keeps softening on the board), and lay it on a damp chopping board. Lay lettuce, chicken, noodles, vegetables and mint across the bottom third, fold up the bottom edge, fold in the sides and roll up tightly. Repeat.
5. Mix the fish sauce with the lime juice, brown sugar, chopped chilli to taste and two tablespoons of water until the sugar dissolves, and serve as a dipping sauce.