•  2 chicken breast fillets, trimmed
•  1 tablespoon kecap manis
•  1 tablespoon soy sauce
•  1 tablespoon oyster sauce
•  2 tablespoons honey
•  12 rice paper rounds
•  1 cup mint leaves
•  1 cup coriander leaves
•  1 cup snow pea sprouts (mange tout)
•  1 long red chilli, seeds removed and thinly sliced
•  soy sauce, extra, to serve

  Preheat oven to 180ºC (355ºF). Place the chicken, kecap manis, soy sauce, oyster sauce and honey in bowl and toss to combine. Heat a non-stick frying pan over high heat. Cook the chicken for 2 minutes each side. Place on a baking tray lined with non-stick baking paper and cook in the oven for 12 minutes or until cooked through. Slice and set aside. Dip the rice paper rounds in warm water until soft and place under a damp tea towel. Place the chicken, mint, coriander, snow pea sprouts and chilli down the centre of a rice paper round and fold to enclose. Repeat with remaining ingredients. Serve with the extra soy sauce. Serves 4.