• 16 sheets rice paper
• 50 g rice vermicelli
• 2 chicken fillets
• 1 carrot
• 1/2 red onion
• 20 sprigs fresh coriander
• 10 g fresh ginger
• 1 tbsp sesame oil
• 2 tbsp neutral oil
• salt

Place the standard plate in the cooking pot then place the chicken fillets inside. Season with salt, pepper and drizzle with 1 tbsp oil. Cook in CHICKEN mode for 15 minutes.

Meanwhile, prepare the vermicelli following the instructions on the packet. Peel the vegetables. Grate the carrots and ginger and chop the onion and coriander. Mix everything together in a large bowl. Add the cooked and chopped vermicelli and chicken.

Have a bowl of warm water and a clean tea towel ready on your worktop. Dip the sheets of rice paper into the water for a few minutes and place them on the tea towel. Place about 1 spoonful of filling at the bottom of the sheet. First fold over the left and right sides to enclose the filling and then roll it up. Place the rolls on a tray, spacing them out to avoid them sticking together. Repeat until you have used up all of the filling.

Place the standard plate on the cooking pot, then place the rolls on it, brushing them with 1 tbsp oil. Cook in CHICKEN mode for 5 minutes.