Ingredients
Method
1.Preheat oven to 180°C. Combine the soy and oyster sauces in a bowl with the sliced makrut lime leaf, garlic, lemongrass, coriander and lime juice. Add the sliced chicken and marinate for 10-20 minutes.
2.Place the chicken on a rimmed baking pan lined with non-stick baking paper and bake for 20 minutes turning once or twice, or until cooked. Set aside to cool while you prepare the vegetables.
3.To assemble: pour warm water into a shallow bowl. Soak rice paper wraps two or three at a time in the water until softened. Drain and place on a clean tea towel.
4.Arrange a selection of sliced vegetables down the centre. Add a rolled lettuce leaf, a smear of satay sauce, some cooked chicken and a sprinkle of herbs. Roll up and tuck in ends to secure. Repeat until all the filling is used. Arrange on a serving platter with satay sauce and sweet chilli dipping sauce for dunking.
