Chicken and Vegetable Rice Paper Rolls with Sesame Dipping Sauce

Steps

1. a medium pot of salted water to the boil.
2. Place all chicken ingredients in a medium bowl, season with salt and pepper and mix well to combine. Set aside while you prepare the rest of the meal.
3. Heat a large, dry fry-pan on medium heat. Add sesame seeds and lightly toast for 2–3 minutes, until golden. Transfer to a small bowl and add all remaining sesame dipping sauce ingredients and mix to combine. Reserve pan.
4. Peel and cut carrot into matchsticks or grate; cut cucumber into 0.5cm sticks; shred lettuce; thinly slice avocado flesh. Set aside. Fill a large bowl with hot water (from the tap is fine) and set aside.
5. Return reserved pan to medium-high heat with a drizzle of oil. Cook chicken for about 6 minutes, turning to cook on all sides, until cooked through. Remove from heat. Cook edamame beans in pot of boiling water for 2–3 minutes. Drain, place in serving bowl and drizzle with soy sauce and sesame oil.
6. Dip 1 sheet of rice paper into bowl of hot water for 5–7 seconds, until just soft. Place on a clean, wet tea towel and arrange 1–2 pieces of chicken, vegetables and coriander along the centre. Roll up firmly, and fold in sides to enclose filling. Repeat with remaining ingredients.
7. place sesame dipping sauce into bowls. Dip each chicken and vegetable rice paper roll into sauce just before eating. Serve edamame on the side.