VIETNAMESE RICE PAPER ROLLS 80g bean thread noodles 600g skinless chicken breast fillets 1 teaspoon sesame oil 2/3 cup mirin 2 tablespoons chopped fresh lemongrass 1/3 cup ketjap manis 1 tablespoon chopped fresh ginger 2 cloves garlic, crushed 1/2 cup shredded fresh mint leaves 1 small Spanish onion, thinly sliced 1/4 cup cashews, toasted, chopped 80g bean sprouts 2 birdeye chilies, seeded, chopped 16 22cm-round rice paper sheets 16 fresh mint leaves, extra 1/3 cup fresh lime juice

Place noodles in small, heatproof bowl, cover with boiling water, stand until just tender; drain. Roughly chop noodles. Cook chicken in heated, oiled pan until browned all over and just cooked through. Cut chicken into thin slices. Combine sesame oil, half the mirin, lemon grass, half the ketjap manis, ginger, garlic and shredded mint in large bowl; stir in noodles, chicken, onion, cashews, bean sprouts and chili. Cover and refrigerate for 30 minutes. Place 1 sheet of rice paper in large bowl of warm water until just softened; lift from water carefully, place on board. Place 1 mint leaf in center of rice paper; top with 1 heaped tablespoon of filling. Roll to enclose, folding in ends (roll should be about 8cm long). Repeat with remaining rice paper sheets, mint and filling. Combine remaining mirin, ketjap manis and lime juice in small bowl, serve as a dipping sauce with rice paper rolls.

Serves 4 (makes 16).

Per serving: 8.9g fat, 468 calories.

[Simply Lite Food, A Collection Of SimplyLite's Best Recipes]