Marinated chicken rice paper rolls

Preheat oven to 180°C (350°F).

To create marinade combine Chinese barbeque sauce (Char Sui), Chinese five-spice, ginger and rice-wine vinegar together in a bowl. Add chicken and toss to coat thoroughly. Cover bowl and allow the chicken to marinate for 10-15 minutes.

Transfer chicken to a baking dish and cook for 15 minutes, or until cooked through. Remove from the oven and allow to cool. Slice chicken into long strips and set aside.

Fill a large, shallow bowl with cold water. One by one, soak sheets of rice paper in cold water for 2 minutes, then drain and lay on a clean cloth. Divide chicken and remaining ingredients equally among the centres of the rice paper sheets. Tuck in both sides and roll up securely. 

Serve with a sweet-chilli dipping sauce and a mixed-leaf salad.