This recipe tastes best when the chicken is still warm, so have all the other ingredients ready to serve before the chicken is purchased.

1. Pre heat oven grill. Heat a small frypan (20cm) on medium heat and spray lightly with vegetable oil.
2. Pour enough beaten egg to just cover the base of the pan and let it set for 10-20 seconds.
3. Move pan under the hot grill for another 10-20 seconds to seal the top.
4. Remove pan from the grill and tip omelette out onto a plate. Repeat for remaining egg and spray with oil as needed. You should end up with 8 thin omelettes.
5. Combine the hoisin sauce, milk and rice wine vinegar in a small saucepan before placing over medium heat and bring to a low simmer. Stir often to make sure it doesn’t catch on the bottom of the pan. Remove from heat and allow to cool.
6. To serve, evenly portion the shredded chicken, spring onions, bean shoots, coriander, mint, chilli and cucumber among the 8 omelettes. Roll up each omelette and drizzle with the hoisin sauce and sprinkle chopped peanuts on top.
7. Serve with remaining hoisin sauce.

Options: Substitute the Hoisin sauce ingredients for store bought sweet chilli sauce or hot chilli oil if you prefer it spicier. Replace chopped peanuts with deep fried shallots for the allergy sensitive.