Sweet Chilli Sauce

Ingredients required for this recipe:

180g chicken breast
1/3 teaspoon salt
2 tablespoons Hoisin Sauce
1 1/2 tablespoons Trident Sweet Chilli Sauce
1 1/2 tablespoons oil
Rice Paper
Vegetables for the filling, cut into 7cm matchstick size pieces
1 small lebanese cucumber
3 spring onions
1/2 carrot
1/2 celery stick or 1/4 punnet snow pea sprouts
2-3 tablespoons sushi ginger
1 small bunch fresh coriander, (12-16 small sprigs)

Instructions:

Thinly slice the chicken then cut into fine shreds, season with salt and place in a bowl.
In another bowl, mix Hoisin Sauce and Trident Sweet Chilli Sauce.
Heat oil in a wok and stir-fry chicken with half the prepared sauce for 2 1/2 mins. Remove and cool.
Soften the rice paper in hot water, one at a time. Spread on a tea towel and place some of each filling in the middle.
Top with 1/2 teaspoon of the prepared sauce and roll up, leaving one end open.
Serve with Trident Sweet Chilli Sauce on the side for dipping.