Fresh Vietnamese rolls spring rolls (bánh tráng) are great for lunch or for snacks. Alternatively, serve them as a starter to a meal and get everyone in the family to fill and roll their own at the table. You can substitute small peeled prawns for the chicken if you prefer – and if you have Vietnamese mint growing in your garden, add a few leaves  – it’s very pungent, so don’t overdo it.

Remove the skin from the chicken and shred the meat. Set aside.
Place the lettuce, mint, bean sprouts, carrot and coriander leaves (if using) in a bowl.  Add the cold shredded chicken and toss well to combine.

Dip a rice-paper wrapped in warm water.  When it has softened (a few seconds) remove from water and place on a board.  Put some of the cabbage and chicken filling in the centre and warp into a neat package.  Repeat with remaining wrappers and filling.  Serve with dipping sauce (double the quantities if necessary).