Chicken and Shallot Spring Rolls

500 g chicken breast
200 g telegraph cucumber, peeled and julienne
1 b. coriander, chiffonnade
1 b. shallots, finely sliced
100 g hoisin
20 ml soy

Poach chicken breast in chicken stock then set aside to cool.
Remove from stock and shred finely into a bowl.
Add all ingredients, season and toss to coat.
Wrap in rice paper and serve with daikon dressing, garnished with purple shiso.