Make the almond satay sauce

• Place the almond butter in a bowl and whisk in the soy sauce, rice vinegar, chilli flakes, lime juice and oat milk, one liquid at a time, to keep a smooth consistency.

Prepare the vegetables

• Cut the cucumber, avocado and iceberg lettuce into thin strips and pick the coriander and mint leaves.

Cook the vermicelli noodles

• Cook the vermicelli rice noodles following the packet instructions, then drain them well.

Set up the rolling station

• Dampen a tea towel and lay it on the bench.
• Pour warm water into a large plate.

Soften the rice paper

• Dip a rice paper sheet in the warm water, then lay it flat on the damp tea towel.

Fill and roll the spring rolls

• Smear a small amount of the satay sauce over the rice paper.
• Arrange the noodles, chicken, cucumber, avocado, lettuce, coriander and mint on top.
• Fold and roll tightly, then repeat with the remaining ingredients.

Serve

• Serve the spring rolls with the remaining almond satay sauce for dipping.