Method

• 1.
  Preheat oven to 160°C (fan-forced).
• 2.
  Pat chicken dry, then brush with 2 tbs kecap manis and place in a roasting dish. Roast for 1 hour or until chicken is cooked through and skin is darkened.
• 3.
  Reserve 1 breast for lunch boxes, and serve remaining for dinner.
• 4.
  For the rice paper rolls, soak 1 rice paper wrapper in a bowl of warm water for 10 seconds, then place on a clean, damp tea towel.
• 5.
  Shred the chicken, then place a little along one end of the rice paper. Top with carrot, cabbage, coriander, cucumber, sprouts and a little extra kecap manis.

• 6.
  Fold in sides of wrapper, then roll up to enclose. Repeat to make 4 rolls. Serve for lunch with sweet chilli sauce for dipping.