Step 1

Preheat the oven to 180oC. Combine garlic and oil in a bowl, then season. Brush mixture over chicken to coat well. Place on a baking tray and roast for 15 minutes or until cooked through. Set aside to cool.

Step 2

Combine carrot, chilli, cucumber, sugar and vinegar in a bowl with a pinch of salt. Set aside for 15 minutes to pickle. Drain.

Step 3

Shred the roast chicken and add to the pickled vegetables with cabbage, spring onion, fish and soy sauce, and corn.

Step 4

To assemble, dip 1 rice paper wrapper into a shallow bowl filled with warm water for 5 seconds, then place on a clean workbench. Pick up a small handful of filling, squeeze out any excess liquid, and place on the lower third of the rice paper. Top with coriander, mint and basil leaves. Fold in ends and roll up firmly to enclose filling.

Step 5

Repeat with remaining wrappers and filling. Serve with sweet chilli sauce.