This recipe comes from my Aunty Sue, and I blame her for getting me addicted to fresh rice paper rolls. They're such a healthy alternative to some other Asian dishes and lots of fun to make together around the table for dinner. This recipe maximises the flavour of the rolls by omitting the rice vermicilli that rice paper rolls are often stuffed with as a filler.
This recipe also works really well with tofu if you want a vegetarian version. Substitute the chicken for tofu, and cook in the same way.
If you don't have an oven you can omit the oven baking element for the chicken/tofu in step 4 and continue to cook the chicken until tender on the stove as in step 3 - though note the sauce wont become as rich or sticky. Cooking over a stove the chicken should take no more than 10 minutes each side.