Vietnamese rice unrolls


4 oz cooked vegan chicken strips

¼ cucumber, cut into matchsticks

Handful of cilantro leaves, chopped

Handful of mint chopped

Handful of Thai basil, chopped

1 cup cold rice vermicelli

¼ iceberg lettuce, shredded

12 round rice paper sheets

Lime wedges, to serve

Dipping sauce

1 tablespoon sesame seeds

2 tablespoons gluten-free

Sweet chilli sauce

Juice of 1 lime


Cooked chicken strips on medium heat until tender with a drop of olive oil, then transfer to a medium bowl.

Heat a nonstick skillet over medium-low heat and dry-fry the sesame seeds for 2 minuets, stirring frequently, until golden brown and toasted set aside.

Mix together the vegan chicken strips, cucumber, herbs, vermicelli and lettuce in a large bowl.

Whisk together the remaining sauce ingredients and toasted sesame seeds in a serving dish and serve with vermicelli rice and lettuce and herbs.