Chicken noodle and vegetable spring roll

Dip one rice-paper wrapper in lukewarm water for just a few seconds, then lay it on a clean board while it is still slightly firm; it will soften further as you fill it. Soaking it until floppy makes it tear easily.

Arrange them with a little space between each roll and cover with a clean, slightly damp cloth. If you need to stack them, separate the layers with baking paper.

They are best eaten soon after rolling, while the rice paper is soft and the vegetables crisp. If needed, refrigerate them in an airtight container for up to a day, separated so they do not stick; the wrappers may become firmer.

A peanut and hoisin dipping sauce is a classic match; thin it with a little warm water and add lime juice if you want it sharper. Sweet chilli sauce or a Vietnamese-style fish sauce dip also works well.

Poach a chicken breast gently until the centre reaches 75 °C, then cool it before slicing thinly across the grain. Cold cooked chicken is easier to roll and will not wilt the herbs or lettuce.

A fresh spring roll is wrapped in softened rice paper and served uncooked, with tender noodles and crisp vegetables. A chicken and vegetable spring roll is often wrapped in pastry and fried; it has 84 kcal per 100 g, compared with 177 kcal per 100 g for the fried version.

You can assemble them a few hours ahead, but keep them chilled and covered with a slightly damp cloth inside an airtight container. Add delicate herbs close to serving if you want them to stay bright and fresh.