Vietnamese Rice Paper Rolls

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

• ½ cup Mirin
• ¼ cup Abundant Earth Organic Tamari
• 1 tablespoon sugar, (optional)
• 1/3 cup lime or lemon juice 

Method

1. Place noodles in small heatproof bowl and cover with boiling water. Stand until tender (approximately 5 minutes). Drain. Cut into 5cm lengths.
2. Heat peanut oil and cook chicken until tender. Cut into small cubes.
3. 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).
4. 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

1. Combine all ingredients and stir until sugar dissolves. Serve in a bowl as dipping sauce.