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.
Preheat the oven to 180 degrees celcius. Combine the kecap manis, 2 tbsp soy sauce, oyster sauce, and honey in a large bowl and whisk together with a fork until smooth.
Butterfly the chicken breast fillets by slicing horizontally through the middle of each breast. Omit this step if you're using tenderloins or tofu. Toss the chicken through the sauce and leave to marinate for at least 30 minutes (ideally half a day in the fridge though this isn't vital).
Drain the sauce from the chicken into a non stick frypan over medium-hot heat. Heat the sauce until it starts to simmer then add the chicken. Cook the chicken for 2-3 minutes each side, only turning the meat once, then remove the saucepan from the heat.
Line a medium baking dish with baking paper then add the contents of the saucepan (chicken and sauce) to the dish. Bake in the preheated oven for 20 minutes or until the chicken is tender. Remove the chicken from the oven and allow it to stand for 10 minutes.
While the chicken is baking prepare the vegetables. The carrots, capsicum, and cabbage should be as thinly sliced as possible and the mint and coriander leaves should be chopped. Combine the mint and coriander, though leave the carrots, capsicum, and cabbage separate.
Remove the chicken from the baking dish and roughly shread or slice the chicken into pieces. Drizzle several tablespoons of the remaining sauce over the chopped chicken until it is coated (but not swimming) in the sauce.
In a small bowl combine the remaining 2tbsp of soy sauce and the sweet chilli sauce. This sauce can be drizzled inside the rolls as you make them or used as a dipping sauce once they're made.
Boil water and fill a large bowl with the hot water. Carefully dip each rice paper round one at a time (as you make each roll) into the water until the round is soft - the rounds will stick together when you remove them so try and hold them spread out. If they do stick together return them to the water until they loosen then remove.
Quickly assemble a small amount of chicken/tofu, bean sprouts, capsicum, carrot, cabbage, mint and coriander, in a line in the middle of the rice paper round. Fold up the two ends then wrap a side over the filling and roll until enclosed. Repeat until all rolls are made.
The rolls will keep up to 3 days in the fridge, though it is best to separate each roll with glad wrap or freezer bags as they will stick together. They're nicest served fresh while the chicken is still warm. ENJOY!
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.