For the freshest and most delicious lunchtime bite, these rice paper rolls are healthy, seasonal and easy to prepare.
SERVES: 2 (makes 8 rice paper rolls)
Cook the katsu chicken in the oven or air fryer as per packet instructions. When the chicken is ready, cut each piece lengthwise into 4 long strips. Set aside.
Soak the vermicelli noodles in boiling water from the kettle for a few minutes, then drain and rinse under cold water. Toss through a splash of sesame oil to stop them sticking together. Set aside.
Fill a wide, shallow dish with warm water. Working one at a time, lower a piece of rice paper into the water for about 10 – 15 seconds until it begins to soften and become flexible. Remove from the water and shake gently to remove any excess water. Place the rice paper on a clean board and sprinkle over some sesame seeds. Add a small handful of noodles in the middle of the rice paper, a few strips of cucumber, red cabbage and snow peas. Top with a strip of katsu chicken and a drizzle of the katsu sauce.
Fold the bottom half of the rice paper over, then fold the sides in and tightly roll up. Set aside on a clean plate and repeat with remaining rice paper and fillings.
Mix the remaining katsu sauce with the rice wine vinegar and soy sauce to use as a dipping sauce.
Slice the rice paper rolls in half and place on a serving plate with your dipping sauce.