I. Heat Peanut oil in a pan, add chicken pre-cut into strips. Brown, take off the heat, place in a bowl and cover with a lid.

2. Boil your kettle. Prepare the salad ingredients as noted in the ingredients section and place on a large plate ready for assembling.

3. Boil water in a small saucepan and add vermicelli noodles, cook for around 4mins until cooked through, strain and set aside.

4.In a baking dish or large caserole dish pour boiling water. Next add two pieces of the rice paper at a time, when the water is boiling they will soften in around 30seconds. Remove carefully as you need to use, and place, spread out on a chopping board.

5. Assemble by first placing around the equivalent of 2tsp's of vermicelli noodles (torn) onto the rice paper, centre the noodles (to leave space for rolling the paper). Add roughly 2tsp of the cooked chicken, tear it and cover the noodles. add a dash of the mango chutney, spread with the back of the teaspoon onto the rice paper. Add the bean sprouts, a couple of tsp's of grated carrot, a couple of slithers of cucumber, sprinkle of tomato and topped with fresh coriander and mint.

6. To roll (like rolling sushi), take the side closest to you and roll carefully over the mixture, first pulling the mixture together and pressing it down, now take the rice paper and fold it over and under the mixture. Next, take the sides and fold inwards. Now continue to roll it over onto itself until you have a completed roll.

*note: be careful not to use too much rice vermicelli as this can make the roll too big and difficult to roll. Secondly, be carefull to cut any stems off of cut finely as they tend to tear the paper.