•  1 x 400g can coconut milk
•  2 tablespoons fish sauce
•  2 tablespoons lime juice
•  1 small red chilli, chopped
•  2 x 200g chicken breast fillets, trimmed
•  8 x 22cm diameter rice paper rounds
•  1 cup Vietnamese mint leaves
•  1 green onion (scallion) trimmed and thinly sliced
•  2 cups bean sprouts
•  2 small red chillies, extra, seeds removed and thinly sliced

  Combine the coconut milk, fish sauce, lime juice and chilli in a deep frying pan over medium heat. Bring to the boil, add the chicken and cover with a tight-fitting lid. Reduce the heat to low and cook for 8–10 minutes or until the chicken is cooked through. Remove from the pan, reserving the coconut sauce. Allow the chicken to cool slightly and then shred. Set aside.
Soften a rice paper round in warm water for 30 seconds. Place on a dry, clean cloth. Top with mint, green onion, shredded chicken, bean sprouts and chilli. Fold over each end and then roll to enclose filling. Repeat with remaining ingredients. Slice rice paper rolls in half and serve with the reserved coconut sauce. Makes 8.