Rice paper wraps with nuoc cham sauce

Rice paper wraps with nuoc cham sauce

Ingredients

• 2 chicken breast fillets, grilled and shredded
• 125ml ( cup) Chinese cabbage, finely shredded
• 1 small beetroot, finely grated + 60ml ( cup) bean sprouts, trimmed
• 1 small red pepper, thinly sliced + 80ml ( cup) fresh mint leaves
• 60ml ( cup) cashew nuts, roasted and finely chopped
• 30ml (2 tbsp) lime juice
• 15ml (1 tbsp) fish sauce
• 125ml ( cup) fresh coriander leaves
• 12 x 22cm rice paper rounds
• Sauce
• 12 fresh chillies
• 6 garlic cloves
• 6 coriander roots
• 150ml lime juice
• 250ml (1 cup) lemon juice
• 15ml (1 tbsp) fish sauce
• 60g (2 blocks) palm sugar

Method

Place chicken, cabbage, beetroot, bean sprouts, red pepper, mint, cashew nuts, lime juice, fish sauce and half the coriander in a large bowl and toss. Soak 1 rice paper round in a bowl of lukewarm water for 15 seconds, or until just soft. Place on a dishcloth or paper towel and place a spoonful of chicken mixture in the centre.

Fold ends in and roll up firmly to enclose filling. Repeat for remaining rounds and chicken filling. For dipping sauce, blend ingredients in a food processor until smooth and strain through a sieve. Serve the wraps with sauce, garnished with the remaining coriander.

Serves 4