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  • 50 g vermicelli
  • 1 cooked chicken breast, sliced
  • 2 tbsp sweet chilli sauce
  • 1 tsp rice wine vinegar
  • 1 small garlic clove
  • 1 carrrot, grated
  • 1 bunch spring onions, sliced
  • 5 cm piece cucumber, sliced into batons
  • 8 rice paper wraps


  • 1/4 red chilli
  • 1 clove garlic, crushed
  • 3 tbsp peanut butter
  • 150 ml water
  • 1 tbsp soy sauce
  • 1 tbsp brown sugar
  • 2 tsp rice wine vinegar


Put the noodles into a bowl. Cover with boiling water and stand for 5 minutes. Drain and roughly chop.

Mix the chilli sauce, vinegar and garlic together in a bowl. Add the chicken and season.

Soak the wraps for 30 seconds in a bowl of hot water.

Put one wrap on a dry plate. Top with some of the noodles, sliced chicken and vegetables. Roll up to make a cigar shape. Repeat with the remaining ingredients. Slice each on in half.

TO MAKE THE PEANUT SAUCE . Heat 1 tsp of oil in a saucepan. Add the chilli and garlic and fry for 30 seconds. Add the remaining ingredients and whisk over the heat until smooth. leave to cool. Serve as a dipping sauce with the wraps.


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