Vietnamese chicken salad with sauce

Ingredients:
400g boiled skinless chicken breast, sliced thinly
100g rice vermicelli, cooked
8 sheets of rice wrappers (approx. 8 inches in diameter)
50g bean sprouts 50g carrot, shredded
1½ tablespoons Thai basil leaves, chopped
3 tablespoons coriander leaves, chopped
3 tablespoons mint leaves, chopped

For the dipping sauce:
2 tablespoons crunchy peanut butter
4 tablespoons Hoisin sauce
1 tablespoon lime juice

Method:
1. Soak the rice wrappers briefly in a little warm water to soften.

2. Laying the rice wrappers flat, add the desired amount of ingredients in the centre of the wrapper, leaving about 2 inches space on all sides.

3. Fold in two sides and tightly roll the spring roll.

4. To make the dipping sauce, heat the peanut butter, lime juice and hoisin sauce with a little water to thin it out.

5. Serve the spring rolls with the dipping sauce.