Rice Paper Rolls with Chicken and Vegetables

Drizzle the chicken breasts with 2 tablespoons soy sauce and place in a bamboo steamer basket. Pour 200 ml of water and the rice vinegar into a large pot, bring to a boil, cover with the bamboo steamer basket and cook for 8-10 minutes. Remove the chicken, let cool and cut into strips.

Rinse the celery, carrots and cabbage, trim or peel as needed and cut into thin strips. Rinse the cucumber, cut in half lengthwise, remove the seeds and also cut into strips. Rinse the cilantro, shake dry and pluck the leaves from the stems.

Fill a shallow dish slightly larger than the sheets of rice paper with water. Spread out a kitchen towel and keep a second towel handy. Dip the sheets one at a time into the water and soak for about 1 minute. Carefully spread on the towel and pat dry with the second cloth.

Arrange some of the prepared ingredients in the center of each rice paper sheet. Drizzle with a little soy sauce and sesame oil. Sprinkle with sesame seeds. Turn in the sides of the rice paper and roll up tightly around the filling.