Pour the Coconut Milk (1 can) into a pot, to fill it about halfway. Place the Free Range Chicken Breast (3) into the coconut milk and cover with the lid. Poach over medium heat for 15 to 12 minutes or until the chicken is cooked through and no longer pink.
Remove chicken from the coconut milk and using two forks, shred the chicken into long fine strands.
Pour over boiling water over rice vermicelli noodles (1 handful) and cover to allow to steam for 10 minutes or until soft. Drain and allow to cool slightly.
Arrange the Red Cabbage (1), Carrot (2), Nori Sheet (2), Red Chili Pepper (1), Rice Noodles (1 handful), and shredded chicken on a board, ready at hand.
In a shallow dish, soak the Rice Paper Wrapper (10) two at a time in cold water before carefully lifting them out and laying flat on to a clean kitchen towel.
Take a pinch of each of the fillings and place on the far left-hand side of the wrapper. Tuck in the sides to close off the ends of the spring roll and carefully roll the filling over, keeping the wrapper snug around it. To seal it off, simply dab a little water along the end.
To make the sauce, combine Fresh Cilantro (1 handful), Fish Sauce (1 tablespoon), Sesame Oil (1 tablespoon), Light Soy Sauce (1 tablespoon), Lime Juice (1 tablespoon), Brown Sugar (1 teaspoon), Fresh Ginger (1/2 teaspoon), Water (150 milliliter), Red Chili Pepper (to taste), and Scallion ( to taste). Refrigerate until needed.
When ready to serve, sprinkle the spring rolls with a scattering of toasted Black and White Sesame Seeds (2 tablespoon), Scallion (to taste) and dunk into the ice-cold dipping sauce. Enjoy!