In a bowl, combine the sliced chicken breast, Ayam Goreng spice mix, and red onions. Mix well and let the chicken marinate briefly so the flavors can settle in.

Heat a pan with a little oil, then pan-fry the chicken mixture until fully cooked and lightly browned. Remove from the heat.

Chop or slice the cooked chicken into thinner strips so it’s easier to roll inside the rice paper.

Prepare the fresh fillings: lettuce or cabbage, carrots, cucumber, mung beans, and chopped cilantro. Keep them nearby so assembly is quick and easy.

Soak one rice paper wrapper in water for about 20 seconds, or until softened but still manageable.

Transfer the softened wrapper to a dry plate or clean work surface.

Place a small amount of lettuce or cabbage, carrots, cucumber, mung beans, cilantro, and cooked chicken near the lower center of the wrapper.

Fold the bottom over the filling, tuck in the sides, and roll tightly until sealed.

Repeat with the remaining wrappers and filling.

Serve fresh with Prik Nam Pla or soy peanut sauce for dipping.

Javi’s Tips

Don’t overfill the wrapper or it will be harder to roll tightly without tearing.

If you’re new to rice paper, work one wrapper at a time so it doesn’t get too sticky.

For a more Filipino-friendly flavor, you can slightly lean savory and garlicky with your spice mix.

Chilled cucumber and crisp lettuce make these rolls extra refreshing.

Prik Nam Pla adds a salty, spicy kick, while peanut sauce gives a richer and slightly sweeter finish.