Step 1

Preheat oven to 160°C (fan-forced).

Step 2

Pat chicken dry, then brush with 2 tbs kecap manis and place in a roasting dish. Roast for 1 hour or until chicken is cooked through and skin is darkened.

Step 3

Reserve 1 breast for lunch boxes, and serve remaining for dinner.

Step 4

For the rice paper rolls, soak 1 rice paper wrapper in a bowl of warm water for 10 seconds, then place on a clean, damp tea towel.

Step 5

Shred the chicken, then place a little along one end of the rice paper. Top with carrot, cabbage, coriander, cucumber, sprouts and a little extra kecap manis.

Step 6

Fold in sides of wrapper, then roll up to enclose. Repeat to make 4 rolls. Serve for lunch with sweet chilli sauce for dipping.