Make the teriyaki sauce

• Mix the soy sauce, mirin, honey, rice vinegar, garlic and ginger in a bowl.

Cook the chicken

• Heat the vegetable oil in a frying pan and sear the chicken strips until golden.
• Pour in the teriyaki sauce and cook until the chicken is glazed and cooked through.

Prepare the noodles and vegetables

• Cook the rice noodles according to the package, then rinse under cold water and drain.
• Slice the avocado, cut the cucumber into sticks, julienne the carrot and shred the cabbage.

Soften the rice paper

• Dip each rice paper wrapper briefly in warm water until just pliable, then lay it on a clean surface.

Fill and roll

• Layer the noodles, teriyaki chicken, avocado, cucumber, carrot, cabbage and coriander on the lower third of the wrapper.
• Fold in the sides and roll tightly, then sprinkle with sesame seeds.

Serve

• Serve the rolls immediately with extra teriyaki sauce for dipping.