Salsa Ingredients

3 medium oranges, peeled and chopped
1 mango, peeled and chopped
1/2 red onion, diced
Juice of one lime
1 chilli, finely diced
Fresh coriander, chopped

Rice Paper Rolls

1 avocado, sliced (sprinkle with lemon juice to stop browning)
1/4 red cabbage, sliced
2 handfuls baby spinach
10 to 12 rice paper rolls
1/2 cup roasted peanuts

Chicken Mince

500g chicken mince
2 bundles vermicelli noodles
4 Tablespoons soy sauce
3 Tablespoons oyster sauce
Juice of 2 limes (or lemons)
1 Tablespoon grated ginger
1 Tablespoon rice wine vinegar
2 chilli, finely sliced
1 spring onion, finely sliced
2 cloves garlic, minced
1 Tablespoon runny honey

Method

In a jar with a lid place all the chicken mince ingredients less the chicken and vermicelli noodles and shake well to combine

Place the chicken in a bowl and pour over 3/4 of the marinade, stir to combine, cover with cling wrap and refrigerate to marinate for at least 15 minutes

Heat a saucepan with a little olive oil and cook chicken for approx. 15 minutes or until cooked through, add the vermicelli noodles 2 minutes before your remove from heat, stir through

While chicken is marinating, prepare vermicelli noodles as per packet instructions

While chicken is cooking, combine all salsa ingredients in a bowl and stir to combine, refrigerate until ready to serve

When your chicken has cooled, start to assemble your rolls, soften rice paper rolls to packet instructions. Fill with a little of the chicken mix, the cut vegetables, salsa and a little of the chilli, spring onion, peanuts and coriander, roll and repeat until you have used all the ingredients

The left over marinade makes a great dipping sauce