These rice wrapper rolls not only make for a great (and very healthy) lunch but can be just as easily scaled up or down, depending on your appetite.

Ingredients

GROUP A: CHICKEN ROLLS

• 3 - 4 oz boneless chicken breast (this recipe divides 3.5 oz chicken over 4 regular sized rolls)

• 1/4 of a large whole red pepper, julienned

• 1/2 of a Persian cucumber, julienned

• 3 baby carrots, julienned

• 1/2 cup lettuce, shredded and ribs removed

• 1/4 of a large jalapeño, julienned

• 1 tbsp finely chopped mint

• 1 tbsp finely chopped cilantro

• 1 tbsp finely chopped scallion

• 4 rice paper sheets

• Salt & pepper, to taste

GROUP B: SPICY PLUM SAUCE

• 1 whole plum, pitted and chopped into chunks

• 3/4 tsp chopped fresh ginger

• 3/4 tsp chopped fresh garlic

• 1/2 tsp fennel seeds

• 1/4 tsp ground cinnamon

• 1/4 tsp ground nutmeg

• 1 whole star anise

• 1/2 tsp granulated sugar (add more later if extra sweetness is desired)

• 1/2 tsp chopped jalapeño

• 1/4 cup water

Method

• Preheat the oven to 420 F. Tenderize the chicken and season with salt and pepper. Drizzle some olive oil (or toasted sesame oil for extra flavour). Bake for 20 - 22 minutes, let it cool for 5 minutes, and then cut or tear by hand into thin shreds.

• While the chicken is baking, make the plum sauce: Add all the spices to a pestle and mortar and crush to make a chunky paste. Toss this into a blender along with the plum and blend into a thick purée. Transfer to a small saucepan or a cook pot, add the water, and bring to a boil over medium-high heat. Reduce to a simmer while stirring occasionally, for 3 minutes. Taste to make sure the spices have completely cooked; if not, add 1/2 tablespoon water and simmer for a little longer. Once the sauce is “cooked” through, take it off the heat and strain it. Discard the chunky residue left behind in the sieve.

• Combine the green onion, cilantro and mint in a small bowl. Prep all the other vegetables and keep them within reach. Fill a shallow pan or a low bowl with an inch of warm water. Place a tea towel, or 2 thick paper towels stacked over each other, next to the bowl.

• Place one rice paper in the water and soak it for 4 - 5 seconds (for this step specifically, it’s usually advisable to just follow the manufacturer’s instructions on the back of the packaging). Wait until the sheet is pliable but not super floppy. Carefully lay it flat on the towel.

• Add the chicken and vegetable fillings to the center of the sheet and leave about 3/4 to 1- inch empty space around the edges. Sprinkle with some of the herb mix. Fold the lower long edge up towards the fillings till the filling is enclosed. Fold the short sides over and then roll it up on the other long edge. Repeat for all other rolls.

• Slice the rolls into half or serve them whole with the spicy plum sauce.

Please the seul: Sprinkle nori furikake seasoning over the rolls for umami.