Vietnamese Rice-Paper Rolls - cooking recipe

Ingredients

3 oz bean thread noodles
1 tbsp peanut oil
1 1/3 lbs boneless skinless chicken breasts
1/3 cup peanut oil, extra
1 tsp sesame oil
1/3 cup mirin
2 tbsp finely chopped fresh lemon grass
2 tsp fish sauce
2 tsp kecap manis (thick sweet soy sauce)
1 piece (1 1/2 inches) fresh ginger, finely chopped
2 cloves garlic, crushed
1/2 cup finely shredded fresh mint
1 None red onion, thinly sliced
1/2 cup roasted unsalted cashews, finely chopped
1 cup bean sprouts
2 tbsp finely grated lime peel
4 None fresh small red Thai chili peppers, finely chopped
24 sheets rice paper rounds (8 inches)
24 None fresh mint leaves
None None FOR THE DIPPING SAUCE
1/2 cup mirin
1/4 cup kecap manis (thick sweet soy sauce)
1/3 cup lime juice

Preparation

Place noodles in medium heatproof bowl; cover with boiling water. Let stand until just tender; drain. Cut into 1 1/2-inch lengths.
Heat 1 tbsp peanut oil in large skillet on medium-high heat. Cook chicken until browned on both sides and cooked through. Cut chicken into thin slices.
Combine 1/3 cup peanut oil, sesame oil, mirin, lemon grass, fish sauce, kecap manis, ginger, garlic and shredded mint in large bowl. Stir in noodles, chicken, onion, cashews, bean sprouts, lime peel and chili pepper. Cover; refrigerate for 30 mins.
Meanwhile, for the dipping sauce, combine mirin, kecap manis and lime juice in a medium bowl.
Place 1 sheet of rice paper in shallow dish of warm water until just softened; lift from water carefully. Place on work surface covered with clean tea towel. Place 1 mint leaf in center of rice paper; top with 1 heaping tablespoon of filling. Roll to enclose, folding in ends (roll should be about 3 inches long). Repeat with remaining rice paper sheets, mint and filling.
Serve rolls with dipping sauce.