Lemongrass Chicken Rice Paper Rolls

Step 1: Mix the marinade ingredients in a bowl. Add the chicken and toss to coat. Set aside to marinate for 15 minutes while you prepare everything else, or marinate overnight.

Step 2: Mix the peanut sauce ingredients together in a small bowl until combined. Add enough milk to adjust the consistency if needed so the sauce is not too thick.

Step 3: Place the vermicelli noodles in a bowl and cover with hot water for 2 minutes. Drain very well and let cool, or follow the packet instructions if they differ.

Step 4: Heat the oil in a large non-stick pan over high heat until very hot. Add half the chicken, leaving the remaining marinade in the bowl, and cook for 3 minutes, stirring constantly, until lightly caramelized. Remove the chicken from the pan and spread it out on a plate to cool. Repeat with the remaining chicken.

Tip: Cook in two batches so the pan does not become crowded.

Step 5: Fill a large bowl with warm water. The bowl does not need to be large enough to fit the whole rice paper sheet at once.

Step 6: Submerge a rice paper sheet in the water for 2 seconds, then place it smooth side down on a cutting board. If the bowl is too small for the whole sheet, rotate it and count 2 seconds for each section as you submerge it.

Step 7: Place the filling just below the middle of the rice paper, aiming for a symmetrical stack. To assemble the typical filling, sprinkle on about 2 teaspoons of coriander, add one-tenth of the chicken, then the carrot, cabbages and a generous amount of mint. Add the noodles last to weigh everything down; wrap them around your hand to bundle them neatly.

Step 8: Fold the lower part of the rice paper up over the filling, then fold in the sides. Roll firmly to enclose the filling; the rice paper will stick to seal. The rolls do not need to look perfect.

Step 9: Transfer the rolls to a serving plate without stacking them, as they can stick together. Serve with peanut dipping sauce. For appetizers, cut the rolls in half and stand them upright.