Crunchy rice-paper wraps

SERVES 4

• 2 large carrots, coarsely grated

• 2 cups finely shredded green cabbage

• 5ml extra virgin olive oil cooking spray

• 60g Woolworths baby spinach leaves, coarsely shredded

• 94g rice noodles

• 1 3/4 cups shredded and cooled skinless Woolworths country-style hot roast chicken

• 3 spring onions, finely chopped

• 2 cloves garlic , crushed

• 1/3 bunch coriander, coarsely chopped

• 12 rice paper sheets

• 2 tsp sweet chilli sauce

• 2 tsp salt-reduced soy sauce

• 2 tsp rice vinegar

Spray carrot and cabbage with oil. Heat a large non-stick frying pan over medium-high heat. Add carrot and cook, stirring, for 2 minutes. Add cabbage and cook, stirring, for a further 3 minutes or until vegetables soften. Stir in spinach and stir through until it wilts. Remove from heat.

Place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until softened. Refresh under cold water. Return to bowl. Using kitchen scissors, snip noodles into shorter lengths.

Add carrot mixture, chicken, onion, garlic and three-quarters of the coriander to noodles and toss to combine. For each wrap, briefly dip a sheet into a shallow bowl of warm water to soften slightly, then place sheet on a chopping board. Spoon 1/3 cup noodle mixture into centre of sheet, then fold in sides to enclose filling and form a parcel. Repeat with remaining noodle mixture and sheets to make 12 wraps.

Line a 5L air fryer basket with baking paper. Spray wraps with oil. Cook wraps, in 2 batches, at 200°C for 10 minutes or until crispy. Whisk sweet chilli, soy and vinegar with 2 tbs water. Sprinkle wraps with remaining coriander. Serve with sauce.