Vietnamese Spring Rolls – Maria Middlestead

Name: Vietnamese Spring Rolls – Maria Middlestead
Ingredients: 3 Tbsp sweet chilli sauce; 2 Tbsp lime or lemon juice; 1 Tbsp fish sauce*; 1 Tbsp chopped fresh coriander (cilantro); 1 generous cup fresh coriander; ½ cup toasted cashews*; 3 Tbsp fish sauce*; 3 Tbsp lime or lemon juice; 2 Tbsp cold-pressed peanut or other oil*; 2 large cloves garlic, chopped; 1 small chilli, chopped; 500g free-range boned, skinned chicken thighs, chopped into 10mm (½”) pieces (about 2 cups); 17 round or square 22cm rice paper wrappers – one 200 g packet (or use 16 cm wrappers and make 24); bowl (wide enough to hold each wrapper) with about 3cm (1”) warm water; 2 tsp sesame oil*; 1 Tbsp chopped fresh coriander

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Ingredients

3 Tbsp sweet chilli sauce
2 Tbsp lime or lemon juice
1 Tbsp fish sauce*
1 Tbsp chopped fresh coriander (cilantro)
1 generous cup fresh coriander
½ cup toasted cashews*
3 Tbsp fish sauce*
3 Tbsp lime or lemon juice
2 Tbsp cold-pressed peanut or other oil*
2 large cloves garlic, chopped
1 small chilli, chopped
500g free-range boned, skinned chicken thighs, chopped into 10mm (½”) pieces (about 2 cups)
17 round or square 22cm rice paper wrappers – one 200 g packet (or use 16 cm wrappers and make 24)
bowl (wide enough to hold each wrapper) with about 3cm (1”) warm water
2 tsp sesame oil*
1 Tbsp chopped fresh coriander