1. Slice chicken breast into thick strips and fry in 1 tbsp of oil over medium heat till cooked through, transfer to a plate.
2. Mix the first 3 ingredients for the sauce in a small bowl to combine. Then add water, one tablespoon at a time. Leave the rest to thicken up.
3. Chop all veggies and have them all ready to go.
4. When chicken is cool enough to handle pull apart to create shredded chicken and sprinkle with a pinch of salt.
5. Fill a large bowl with hot water and dip one of the rice paper sheets in till the whole sheet is soft, remove from water and lay on a clean chopping board.
6. Working quite quickly add chicken, drizzle with satay sauce then add a small amount of each salad to bulk up, being carful not to over fill. Aim to leave an inch gap on either side to make rolling easy. Gently fold in the sides and roll up.
7. Repeat till all the rice paper sheets are used.
Penny from @sauchakitchen has the perfect tip for making rice paper rolls ahead of time: put a little olive oil on a plate and rub the made rolls around to get a thin coating all over, then wet a paper towel, wring it out and place on top on the rolls, cover with glad wrap, pop in the fridge and they are good to go. No dry rice paper rolls to come back to!
Image and recipe via @sauchakitchen for Harris Farm.