For the filling, heat one tablespoon of olive oil in a pan, add in the onion, garlic, ginger, star anise, cinnamon, cardamom and cloves. Sauté them until the spices release great smells. Add in curry powder, cumin and fennel, then add in some water and allow it to simmer for one minute.
Add in the chicken and let it cook for ten minutes. Add in coconut and allow it to cook for a further three minutes. Remove the pan from the stove and allow to cool to room temperature or in the fridge overnight.
For the pickle, in a separate bowl, add in all the vegetables, except for the cucumber. Add in the chilli, lemon juice, mustard seed and salt. Let it sit for a few hours and add the cucumber just before serving.
For the pluot, peach and chilli sauce, dice all the fruits and put to one side. Heat the oil in a pan, add in the shallots, garlic and roasted cayenne. Sauté until it is a bit dry, making sure not to leave it unattended. Add in the palm sugar and the fruits and allow it to cook until it is well macerated. Add in the salt and tamarind juice, finely grate the lemongrass and kaffir lime leaves and add them to the pan. Remove it from the heat and add in the black and white sesame seeds.
To assemble, take a sheet of fresh spring roll paper, put some shredded chicken, noodles, green onion, basil and mint. Fold them and roll them up. Continue on this until you have used all the filling.
Recipe courtesy of Azalina Eusope