A delicious Chinese/Vietnamese fusion starter that packs a punch, from Ching-He Huang
350g skinless chicken thighs, deboned and finely diced
1 tbsp groundnut oil
2 cloves garlic, crushed and finely chopped
1 tbsp grated ginger
1 medium chilli, deseeded and chopped
50g diced courgettes
50g diced carrots
3 tbsp fish sauce
12 rice paper sheets (pre-soaked in warm water for ten minutes)
50g crushed, roasted peanuts
For the chicken marinade:
1 tsp Chinese five-spice powder
1 tbsp Shaosing rice wine
1 tsp fish sauce
1 tbsp cornflour
1. Marinate the chicken pieces with the Chinese five-spice powder, Shaosing rice wine and 1 teaspoon of fish sauce in the fridge for as long as possible, preferably overnight. Just before cooking, add the cornflour and mix well.
2. Heat a wok over a high heat and add the oil. Stir-fry the garlic, ginger and chilli for a few seconds. Add the chicken and stir-fry until it turns opaque white.
3. Add the courgettes and carrots and stir-fry for a further two minutes until the vegetables start to soften. Season with 3 tablespoons of fish sauce.
4. Place a sheet of rice paper on a plate, spoon a few tablespoons of the filling on top and sprinkle with crushed, roasted peanut. Roll up, and repeat.