1 packet corn-fed, free range Rangitikei chicken thighs
400ml coconut cream
½ cup water
½ teaspoon sea salt
1 teaspoon chicken stock powder
4cm piece fresh ginger, sliced
12 x 22cm rice paper rounds
1 small telegraph cucumber, julienned
2 carrots, peeled and julienned
handful each chives, mint and coriander
⅓ cup chunky peanut butter
¼ cup sweet chilli sauce
1 tablespoon lime or lemon juice
1 tablespoon soy sauce
2 teaspoons fish sauce
2 teaspoons sesame oil
Chicken: Place all the ingredients in a medium saucepan. Bring to the boil over a medium heat, then reduce the heat to low and simmer for 5 minutes. Remove the pan from the heat, cover and leave the chicken in the liquid for 30 minutes to finish the cooking process.
Remove from the saucepan and shred into long strips.
Place in a bowl and toss with ⅓ cup of the coconut cooking liquid. Cover and chill until ready to use.
To assemble: Fill a wide shallow bowl with warm tap water. Soak a rice paper for 10 seconds until it is just starting to soften. Lay flat on a chopping board.
Place a line of carrot, cucumber and chicken along the edge closest to you, and a third of the way up the rice paper. Bring the bottom edge of the wrapper tightly up over the filling and roll twice. Add a line of chives, mint and coriander and continue to roll up tightly.
Place slightly apart on a platter so they don’t stick together. Cover with plastic wrap and refrigerate if not serving immediately.
Dipping sauce: Whisk all the ingredients together in a bowl.
To serve: Cut the rolls in half and serve with the dipping sauce. Makes 12 whole rolls