Chicken Summer Rolls with Sriracha Mayo

Instructions

1. 1

   Preheat an 8-litre air fryer to 200°C/390°F for 5 minutes. During preheating, pat four boneless, skinless chicken thighs dry. Coat with the avocado oil, rice vinegar, soy sauce, garlic powder, onion powder, dried cilantro and black pepper.

2. 2

   Arrange the chicken unfolded in a single layer in a basket with a usable base at least 25 × 25 cm, leaving small gaps between pieces. Air-fry for 18–22 minutes, turning halfway through, until a thermometer inserted into the thickest parts reads at least 74°C/165°F.

3. 3

   While the chicken cooks, wash and dry the arugula, fresh cilantro and vegetables. Cut the pepper, cucumber and red onion into thin strips. Peel, pit and thinly slice the avocado. The listed vegetable weights are the usable amounts after trimming.

4. 4

   Also during cooking, stir the mayonnaise, sesame oil, sriracha and honey together in a small serving bowl.

5. 5

   Transfer the cooked chicken to a plate and rest for 5 minutes, then slice thinly. Divide the chicken, arugula, vegetables, avocado and fresh cilantro into 12 roughly equal portions.

6. 6

   Pour the water, at room temperature, into a shallow dish about 30 cm wide. Use 12 dry rice-paper sheets, approximately 22 cm across and 120 g total. Working with one sheet at a time, dip it for about 5 seconds, or according to its packet instructions, until flexible but still slightly firm. Lay it on a board lightly moistened with some of the dipping water.

7. 7

   Place one portion of arugula, vegetables, avocado, chicken and fresh cilantro across the lower third of the wrapper, leaving the edges clear. Fold the bottom over the filling, fold in both sides and roll snugly without stretching the wrapper. Repeat with the remaining sheets and filling; allow about 20 minutes total for slicing the chicken and assembling all 12 rolls.

8. 8

   Serve immediately, giving each person three rolls and one-quarter of the sriracha mayonnaise.