6 Vietnamese rice paper discs – Large size 31cm (12”)

6 Natera Chick’un Tenders cooked and cooled, sliced in half lengthways

12 Lettuce leaves

½ Carrot Fine Julienne

2 Green Onions – Fine sliced

¼ English Cucumber – Cut into 2-inch pencil sized lengths, seeds trimmed off

1 small pack Rice Vermicelli Noodles

¼ cup Cilantro &/or mint leaves

¼ cup Basil leaves

3 tbsp Organic Peanut Butter

2 tbsp Vegan Hoisin sauce

1 tbsp Toasted Sesame Oil

1 tbsp Tamari Soy Sauce – optional, makes for a darker sauce

1 clove Garlic Minced

½ tsp Chili Paste

1 large Lime Juiced – optional – or use 1 tbsp of rice wine vinegar

2-3 tbsp Water, add by the spoonful to get the right sauce viscosity

Cook the Natera Chick’un Tenders in the oven until nicely golden, set aside on a plate to cool while preparing your other ingredients. Once they have cooled slice in half lengthways to get two strips

Bring a large pot of salted water to the boil, the more water the more starch is removed. Immerse the Vermicelli Rice Noodles and cook 5-7 minutes until soft (follow the package instructions). Drain and immediately put into a bowl cold water to cool and stop the cooking process. Drain and set aside, keep covered with damp paper towel till ready to use

Wash all the vegetables, drain well and pat dry on paper towel. Make sure all your ingredients are dry, so they don’t soften the integrity of the finished rice paper wrap. So, don’t put sauce inside your wrap

Slice the English cucumber about 5cm (2”), cut in quarters lengthways, trim off the wet seedy centre and discard. Cut into small batons, about the width of French fries

Prepare a very wide shallow pan of warm water to dip the rice paper, dip it quickly and evenly. Shake off the excess water, don’t worry about the stiffness of the paper, it will soften as you are preparing it, lay it rough side up, on a wooden cutting board or on a kitchen towel. Don’t do it on a plate as it tends to stick to the plate

You will lay your ingredients on the top third of the rice paper, closest to you, leaving about two inches at the top and both sides, you will need this space to lift, cover and hold the ingredients as you’re rolling away from you

Place two lettuce leaves down first to act as an additional wrap for the other ingredients. Place within the lettuce the sliced Chick-un strips with the pointed ends overlapping and facing the middle. Use a small amount of each of the ingredients, and form in thin even layers to get a little bit of flavour from each one

Tear all your herbs into bite sized pieces. Lay the cilantro, mint, green onions, julienne carrots, basil leaves, vermicelli. Ensure the layers are nice and even, not bunched, to ensure a nicely uniform roll at the end. Keep all the pointed bits of each ingredient facing inward, so they don’t puncture the wrap

By lifting with both hands, lift the edge nearest to you to go over the ingredients, firmly but gently pressing down evenly, then fold over the side edges to cover the top, finish by rolling forward

On the second section half of the paper away from you, if you wish you can add chives at this part so they stick out the end, they do this in Vietnam for a nice effect. You can also add thin sliced mango at the second part so it is encapsulated by the last roll of the rice paper. Set aside on a plate ensuring the rolls are not touching one another, or they may stick together

Slice in half diagonally to show off the beautiful vibrant colours. You should have a nice even roll. Repeat five more times, makes six rolls. Plate one as an appetizer, or serve two each as a light meal. Serve with the peanut dipping sauce