Chicken salad summer rolls

Tear the cooked chicken into longer pieces rather than cubing, so it stays in the roll.

Add the finely diced red onion and thinly sliced celery; season with black pepper, salt, a few shakes of cayenne, and optionally smoked paprika and ground cumin.

Add as much mayo as needed and mix until thoroughly combined.

Cover with plastic and chill in the fridge so the flavours develop.

Soak a rice paper wrapper in cold water just until it starts to get flexible; over-soaked, it gets too soft and can tear.

Shake off most of the water and lay it on the work surface still damp; it finishes hydrating while being filled.

Starting about a third in from the edge, leaving about an inch uncovered, lay a couple of avocado slices and strips of bell pepper, cucumber and carrot.

Spread about a quarter cup of chicken salad evenly over the vegetables and top with half a handful of finely sliced romaine.

Roll up tightly, tucking in the ends, without overstretching the wrapper.

With small wrappers, soak a second one and roll the roll in it, stretching it a little tighter.

To make ahead, hold on a plate with a barely damp paper towel draped over and plastic on top, with paper or plastic between rolls so they do not stick; they hold overnight.

Serve with lemon and herb aioli for dipping.