Hoisin chicken rolls

Instructions

1 Put chicken and hoisin sauce in a bowl. Toss to coat. Preheat a barbecue hotplate or grill pan to high heat. Cook chicken for 6–8 minutes per side, or until tender and cooked through. Remove from heat. Set aside to cool.

2 Fill a bowl three-quarters full with lukewarm water. Working with 1 wrapper at a time, fully immerse in water for 30 seconds. Use your fingertips to gently press down so ends don’t curl up. Lay wrapper flat on a damp tea towel.

3 Scatter a few Thai basil leaves, cucumber and radish slices over the centre of the wrapper in a rectangular shape. Top with baby spinach, chicken, carrot, brown rice, capsicum and ginger. Fold the end closest to you over the filling, then fold in the sides and roll up. Lightly splash water on a sheet of non-stick baking paper. Rest the roll on the damp baking paper so it won’t dry out. Repeat with the remaining wrappers and filling to make 12 rolls.

4 To make dipping sauce, mix all ingredients in a bowl and serve with rice paper rolls.