Lemongrass Rice Paper Rolls with Peanut Dipping Sauce

Method

1. InstructionsMarinate chicken – Mix the Marinade ingredients in a bowl. Add chicken and toss to coat. Set aside to marinate for 15 minutes while you prepare everything else (or overnight).Noodles – Place vermicelli noodles in a bowl and cover with hot water for 2 minutes, then drain very well and let cool. (Or follow packet instructions, if different).Cook chicken – Heat the oil in a large non-stick pan over high heat until very hot. Add half the chicken (leave residual marinade in bowl) and cook for 3 minutes, stirring constantly, until lightly caramelised. Remove from the pan and spread out on a plate to cool before using. Repeat with remaining chicken. (Note: I don't cook in 2 batches in the video because the stove is super strong).Water bowl – Fill a large bowl with warm water. (The bowl doesn't need to be large enough to fit the whole rice paper in one go.)Submerge rice paper in the water for 2 seconds (if your bowl isn't large enough to fit the whole rice paper in one go, that's fine, just rotate it and count 2 seconds for each section you submerge into the water), place the smooth side down on a cutting board. (Note 3)Stuffing – Place stuffing just beneath the middle, in whatever order you want (it doesn't really matter), but try to pile in a symmetrical stack (for ease of rolling / neat rolls). My typical: sprinkle ~2 tsp coriander, top with one-tenth of the chicken, then carrots, cabbages, mint leaves (generous), and noodles last to weigh everything down (I wrap around hand to bundle into a neat shape).
2. Peanut Sauce – Mix ingredients together in a small bowl until combined, using milk to adjust the consistency if needed so it's not too thick.