Vegetable Spring Rolls

Season the chicken breast with salt and pepper and fry in the oil until golden.

Leave to cool, then cut into 5mm (¼ inch) thick slices.

Shred the cucumber and beetroot using a julienne peeler fitted with a fine julienne blade. Alternatively, you can use a spiralizer for the cucumber. Set aside.

Soak the rice paper sheets in cold water, then lay them on a board and fill them. With each sheet, start with a lettuce leaf, then add two or three mint leaves, some cucumber, some beetroot and two slices of chicken. Allow the filling to poke out of one side of the sheet. Roll up the sheets tightly, cutting off any excess rice paper at the bottom of the roll.

Pour some hoisin sauce into a small bowl and stir in the chilli and peanuts.

Serve the spring rolls with the hoisin sauce.