Vietnamese rolls with peanut chilli chicken

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  • 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.

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