You will need
1 chicken breast
1 bunch mint
1 bunch coriander
1 bunch lettuce (iceberg or cos)
1 packet vermicelli noodles
1 packet rice paper rolls
1/4 cup soy sauce
1 tbls sesame oil
2 tbs warm water
1 tsp caster sugar
1. Slice the carrot and cucumber in thin slices 3cm in length. Thinly slice the lettuce.
2. Bring a pot of water to the boil. Once boiled, add in the vermicelli noodles and cook for 2 minutes, or until soft. Drain and rinse under cold water.
3. To make the sauce, mix together the soy sauce, sesame oil, warm water and caster sugar. Set aside and use as a dipping sauce.
4. To assemble the rice paper rolls, place all the ingredients on a board ready to go. Have a warm bowl of water and dip each rice paper sheet into the water for 20-30 seconds. Place on the bench and assemble a small amount of the toppings on the ricepaper. Fold over the bottom edge and then each of the sides and roll tightly. Set aside on a platter.