1 cucumber, 1 carrot and 1/2 red capsicum (cut into thin strips/julienne)
1 bundle cooked vermicelli noodles
Coriander
1 tsp Sesame seeds
Peanut sauce:
2 Tbsp peanut butter
2 tsp light soy sauce
2 tsp honey or maple syrup
2 tsp water or fresh lime juice
½ tsp minced garlic
Directions
Preheat olive oil in a frying pan on medium high heat for 2 to 3min
Add the chicken breast to the pan and constantly stir until it begins to brown (4 to 5min). Add in soy sauce, honey, and sesame seeds and allow to reduce for 1 to 2 min. Set aside.
Submerge the rice paper sheet in warm water for 2 seconds, then transfer onto a plate.
Lay the vermicelli noodles, vegetables, chicken and coriander near the edge of the rice paper.
Fold the left and right sides in towards the center, then tightly roll upwards to encase all the ingredients with the rice paper. Try and keep this as compact as possible!
For the peanut sauce: combine all ingredients (peanut butter, soy sauce, honey, water and garlic) in a small dish until smooth.
Enjoy the rice paper rolls with the peanut sauce! Store in the fridge in an air tight container for up to 3 days.
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