100g dried rice vermicelli noodles
For the sauce:
1/2 cup hoisin sauce
1/4 cup peanut butter
For the rice paper rolls:
2 tablespoons boiling water
12 rice paper wrappers
2 large chicken breasts, steamed and cut into very thin slices
2 avocados, mashed
2 carrots, julienned
Bunch of basil, leaves picked
Bunch of mint, leaves picked
12 small lettuce pieces
Prepare vermicelli to packet instructions. Allow to cool once cooked.
To make the sauce, combine all ingredients in a jug and stir to combine. Set aside.
Fill a large shallow dish with lukewarm water. Submerge one rice paper wrapper into the water and leave for about 20-30 seconds, until it has softened. Transfer rice paper wrapper to a clean bench.
To assemble the rice paper rolls, place a few slices of chicken breast in a line on the edge of the rice paper wrapper closest to you. Place a tablespoon of avocado on top of the chicken and smooth it out. Place a pinch of carrot on top of avocado. Place a few basil and mint leaves on top of the carrot. Then place a large pinch of vermicelli noodles on top, follow by a small piece of lettuce.
To roll, gently hold on to the edge of the rice paper roll closest to you and fold over the top of the vermicelli - then start rolling the mixture away from you, keeping the contents firmly held together with your fingers. When you get to the centre of the rice paper wrapper, fold in the two sides and keep rolling to the end.
Repeat with remaining rice paper wrappers. Serve with sauce.