Poach the chicken breasts by bringing to the boil in a litre of water, then reducing to a simmer for 15 minutes. Let rest for 5 minutes to cool down.

In a frying pan, begin to fry the tofu in some olive oil.

Combine the finely shredded cabbage, beansprouts, thinly sliced carrot, mint leaves, coriander leaves, and rice noodles in a large mixing bowl. Toss gently to ensure all ingredients are well incorporated. Add the cooked tofu, tear the chicken into strips and add in as well.

Fill a shallow bowl or a plate with lukewarm water and immerse one rice paper round at a time. Let it soak for about 15 seconds, or until the paper is just soft. Remove the rice paper round from the water.

Once the rice paper is prepared, place a generous amount of the mixture along the centre of the rice paper. Carefully fold in the sides and roll it up tightly, ensuring the filling is securely enclosed. Repeat this process for the remaining rice paper rounds and filling.

To make dipping sauce, combine lime juice, sesame oil, chilli, chopped coriander, basil, water and vinegar. Mix well.

Serve the rice paper rolls with sweet chilli sauce on the side and extra fresh coriander for garnish.