Rice Paper Rolls With Peanut Sauce

Rice Paper Rolls

Preheat your oven to 350 degrees F (180 C).

In a baking dish, place the chicken breast and drizzle over olive oil. Then, sprinkle on the salt.

Place in the oven and cook for around 20-30 minutes or until the chicken is white and the chicken juices run clear when pierced with a knife.

Set chicken breast aside and allow it to cool.

On a chopping board, slice lengthways the carrot, cucumber and pepper as thinly as you can. Set aside.

Once the chicken has cooled, slice it thinly, lengthways. if it falls apart a bit that's ok as it will be wrapped up in the rice paper roll.

Take a wide, flat dish that is at least 2 inches (5 cm) deep and fill it with hot water one finger-tip deep.

Place one sheet of rice paper in the water, the sides should curl in. Once this happen flip the sheet over, trying to keep it as flat as possible. once your sheet has fully softened take the sheet out and lay it onto a flat surface like a chopping board or large plate. It will be very sticky to do your best to lay it flat.

In the middle of the sheet, place around 5 stalks of each vegetable and one strip of chicken. Fold the bottom and top inwards. then, take one side of the rice sheet and fold it in. Roll your wrap to the other side until it forms a log.

Repeat until all your vegetables and chicken have been wrapped.

Bear in mind that the rice paper rolls take a few minutes to harden again before they should be eaten.

Peanut Sauce

In a small bowl combine all the ingredients except for the water. Then, add one tablespoon of water until your desired consistency is reached.