• 2 cups chicken stock
  • 5cm piece fresh ginger, thinly sliced
  • 1 cinnamon stick
  • 1 large (about 250g) chicken breast fillet
  • 2 tbsp coconut milk
  • 1 tbsp lime juice
  • 1 tbsp finely chopped palm sugar
  • 1 tbsp fish sauce
  • 1/4 cup shredded coconut
  • 24 round (20cm-diameter) rice-paper sheets
  • 1 carrot, peeled, cut into matchsticks
  • 2 green onions, ends trimmed, thinly sliced lengthways
  • 1/4 cup Vietnamese mint leaves
  • 1/4 cup coriander leaves
  • Sweet chilli sauce, to serve
  • Combine the chicken stock, ginger and cinnamon in a medium saucepan over high heat. Bring to the boil. Reduce heat to low. Add the chicken breast and cook, turning occasionally, for 10 minutes or until chicken is just cooked through. Remove from heat. Set aside to cool. Transfer to a bowl and place in the fridge to chill.
  • Drain chicken from stock mixture. Use forks to finely shred the chicken. Place in a medium bowl. Add the coconut milk, lime juice, sugar and fish sauce. Gently toss to combine.
  • Taste and season with lime juice, sugar or fish sauce.
  • Place the shredded coconut in a medium frypan over medium heat. Cook, stirring, for 2 minutes or until coconut is golden brown and toasted.
  • Remove from heat.
  • Soak a rice-paper sheet in warm water for 30 seconds or until soft (don’t soak for too long or it will tear). Drain on paper towel. Place on a clean work surface. Place a little of the chicken mixture along the centre of the sheet. Add a little of the shredded coconut, carrot and green onion.
  • Top with a mint leaf and coriander leaf. Fold in ends and roll up firmly to enclose filling. Repeat to make 24 rice-paper rolls. Place on a platter and serve with sweet chilli sauce.