Mix the soy chicken pieces with the garlic, ginger, sereh paste, olive oil and some salt & pepper to taste. Fry the pieces in a pan until golden brown. This takes 8-10 minutes on medium heat. When the soy chicken is golden brown, let it cool completely before rolling the spring rolls.

Meanwhile cut the cucumber into strips, put the lettuce, micro vegetables and fresh coriander on a plate and in the meantime cook the glass noodles according to the package. Let this also cool completely. If the noodles stick, sprinkle some sesame / olive oil on top or wash them again. This prevents from further sticking.

Soak the rice sheets briefly in warm water. Place them on a plate and top with a pile of rice noodles, lettuce, cilantro, alpha alfa / micro vegetables, cucumber strips and soy chicken.NOTE: make sure you don't put too much filling on the rice sheets.

Then roll the spring roll away from you and make sure you push the filling in well. Then fold both sides in, so that they’re nicely closed. Then pull the sheet tight and fold the spring roll forward until you get a firm roll. Cut the roll with a sharp knife. You can grease this with some sesame / olive oil. You can keep the rolls in the fridge until you serve them. Serve with Green Curry Dip, Sriracha or chili sauce and enjoy!TIPS:- Rice sheets can be fried very well. Remove the lettuce from these rolls and fill them with the rice noodles, soy chicken, bean sprouts and grated carrot. Deep fry them in a layer of oil until they are crispy. Then serve them in a salad leaf and dip them in a Sriracha or Chili Sauce.- Replace the soy chicken with chicken, shrimp or beef.If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!