Coconut and chilli chicken rice paper rolls

These were absolutley divine- and making rice paper rolls for the first time, I thought it would be tricky- but was pretty easy, low mess and low fuss. I did take longer than my 1/2 hour mid week rule- it was really worth it though and I'll definitely be making these again! Hubby just wanted to drink the leftover sauce- was pretty yum!
The idea of poaching chicken in coconut milk, fish sauce and lime juice is pretty transferable- would work nicely using a poached fillet on a bed of rice or green vegetables for example...


Coconut and Chilli chicken rice paper rolls
400 g can coconut milk
2 tbsp fish sauce
2 tbsp lime juice
1 small red chilli, chopped
2 small red chillis, seeded and finely sliced
2 chicken breast fillets
rice paper rounds
1 cup vietnamese mint (I have some in the garden- it is as mad as European mint and has virtually taken over the whole patch!)
1 green onion
2 cups bean sprouts
(+ I added vermicelli noodles- made the rolls easier to roll and made the rolls more filling, but not in Donna's original recipe)

Combine the coconut milk, fish sauce, lime juice and chopped 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 chicken 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 sliced chilli. Fold over each end and then roll to enclose the filling (the rice paper rolls I used had a really easy to follow diagram on them). Repeat with remaining ingredients.
Slice rice paper rolls in half and serve with coconut sauce.