Chicken Rice Paper Roll with Peanut Sauce

Ingredients:

• 2 x Our Cow Free Range Chicken Thigh
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder 
• 1 tbsp lightly dried chives
• 6 rice paper sheets 
• 2 large iceberg lettuce leaves 
• 1 Lebanese cucumber, julienned
• 1 large carrot, julienned
• 1 avocado, sliced
• ½ cup purple cabbage, thinly sliced
• 3 spring onions, sliced
• ¼ cup fresh mint 
• ¼ cup coriander 

Peanut Sauce:

• ⅓ cup natural smooth peanut butter
• 2 tbsp soy sauce
• 2 tbsp honey
• 1tbsp sesame oil
• ½ tbsp garlic paste 
• 2-3 tbsp hot water

Cooking instructions:

1. To a bowl, add the Our Cow Free Range Chicken Thigh, olive oil, and seasonings. Mix until chicken is coated. Heat a pan over medium-high heat, add the chicken thighs, and cook for 6 minutes on each side. 
2. Chop up the carrot, cucumber, avocado, and cabbage. 
3. Slice the cooked chicken.
4. Dip your rice paper sheets into the water quickly, leaving them in for about 1 to 2 seconds. It will still feel too firm, but the water will continue to soak in, and the final texture will be just right. 
5. Lay 3 rice paper sheets on a chopping board, overlapping slightly. Place the large lettuce leaf in the centre and fill it with the chicken, cucumber, carrot, avocado, purple cabbage, spring onion, fresh mint, and coriander. 
6. Fold the bottom of the rice paper over the filling, then fold in the sides and roll it up tightly into one large roll, keeping everything compact as you go.
7. In a small bowl, mix all ingredients for the peanut sauce until smooth, adding hot water a little at a time until you reach your desired consistency.
8. Repeat with remaining ingredients. 
9. Slice the rice paper rolls in half and serve with the peanut dipping sauce.