Oliver Wong-Hee’s Thai curry chicken and salad roll recipe

Bar Heather‘s Oliver Wong-Hee shares his Thai curry chicken and salad roll recipe — a clever creation born from a late-night fridge raid. “After-work fridge raids are about rolls that follow the rules of the bánh mì,” says chef Wong-Hee. “This version combines a spicy curry paste, zingy pickles, fragrant herbs and fried, flavoursome chicken.” The result is a satisfying, high-impact roll that’s equal parts crunchy, creamy and spicy.