These gluten-free and nutrient-packed crispy chicken rainbow spring rolls are a super quick and easy lunch meal or snack.

SERVES 2 // COOKING TIME 20 min

INGREDIENTS
For the rice-paper rolls
1½ tbsp coconut oil
2 chicken breasts, cooked and shredded
¼ cup orange juice
1 tsp honey
12 sheets rice paper
1 carrot, julienned
½ red pepper, julienned
¼ cucumber, julienned
⅓ cup shredded red cabbage
⅓ cup corn, cooked
For the yoghurt dressing
⅓ cup plain yoghurt
Juice of ½ lemon
2 tbsp chopped mint
1 tsp honey

METHOD
For the rice-paper rolls
1. Heat ½ tbsp coconut oil in a pan. Add chicken, orange juice and honey, and season with salt and pepper. Fry until sticky and golden.
2. To build the rice-paper rolls: Soak each sheet of rice paper in water for 10 seconds, until softened. Arrange vegetables and chicken on it, leaving a little space around the edges. Fold in the ends, roll up and seal with a little water.
3. Heat the remaining 1 tbsp coconut oil in a pan. Lightly fry each rainbow roll until golden.
For the yoghurt dressing
1. Mix together the yoghurt, lemon juice, mint and honey. Serve with the rainbow rolls.