Ingredients
- 80g rice vermicelli
- 1 tablespoon peanut oil (plus 1/3 cup extra)
- 600g organic/free range chicken breasts fillets
- 1/3 cup Mirin
- 2 tablespoons lemon grass, chopped finely
- 2 tablespoons fish sauce
- 2 teaspoons Abundant Earth Organic Tamari (wheat free soya sauce)
- 1 teaspoon organic sugar
- 1 tablespoon organic fresh ginger, grated (or ½ teaspoon dried)
- 2 cloves organic garlic, crushed
- ½ cup mint leaves, chopped
- 1 whole organic red onion, chopped
- ½ cup cashews, toasted and chopped finely
- 80g bean sprouts
- 2 tablespoons lime or lemon rind
- 1 tablespoon sweet chilli sauce
- 16 whole rice paper sheets, (22cm rounds)
Dipping sauce
Method
- Place noodles in small heatproof bowl and cover with boiling water. Stand until tender (approximately 5 minutes). Drain. Cut into 5cm lengths.
- Heat peanut oil and cook chicken until tender. Cut into small cubes.
- Combine extra peanut oil, sesame oil, Mirin, lemon grass, fish sauce, Abundant Earth Tamari, sugar, ginger, garlic and mint in a large bowl. Stir in noodles, chicken, red onion, cashews, bean sprouts, lime rind and sweet chilli sauce. Cover and refrigerate at least 30 minutes (can be kept for up to 3 hours).
- Place 1 sheet of rice paper at a time in a medium bowl of warm water and leave until just softened. Lift from water carefully and place on chopping board. Place approximately 1 heaped tablespoon of filling on to paper and roll to enclose folding in ends. Repeat with remaining rolls.
Sauce
- Combine all ingredients and stir until sugar dissolves. Serve in a bowl as dipping sauce.
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