8 spring roll wrappers (rice paper wraps)
1/4 red cabbage, shredded
1/4 cucumber, cut into matchsticks
1 red pepper, cut into matchsticks
1/2 mango, cut into matchsticks
2 spring onions, thinly sliced
2 chicken breasts, cooked and shredded
For the peanut dipping sauce:
3 tbsp smooth peanut butter
1 tbsp coconut sugar
2 tbsp water
1 tbsp soy sauce
1) Fill a large bowl with warm water. Immerse 1 spring roll wrapper in the water for about 10-15 secs until slightly softened. Remove and spread the wrapper out on a chopping board. Repeat with the remaining 7 wrappers.
2) Place some cabbage, cucumber, pepper, mango, spring onion and chicken horizontally along the bottom, centre of a wrapper, packing them all together as tightly as possible.
3) Fold in the right and left edges of the wrapper. Take the bottom of the wrapper and roll it upwards, rolling the ingredients with it, wrapping as tightly as possible. Place the wrap, sealed-side down on a serving plate and repeat with the remaining 7 wrappers.
4) For the dipping sauce, blend or whisk the peanut butter, coconut sugar, water and soy sauce together until smooth. Pour itno a small serving dish and serve on the side.
Recipe credit: The Food Medic (Dr. Hazel Wallace, Hodder & Stoughton, 2017)
Image credit: Susan Bell, 2016, © Hodder & Stoughton