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
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.