By Habeeb Salloum

Makes 30 rolls

3 tablespoons Nuoc Cham
3 tablespoons water
1/4 teaspoon cayenne
1 tablespoon sesame oil
1 tablespoon cornstarch
1/2 pound chicken breast, cut into thin strips, about 1 inch long
2 tablespoons peanut oil
1 tablespoon grated fresh ginger
1 small onion, finely chopped
4 garlic cloves, crushed
1 sweet small red pepper, sliced into thin strips, about 1 inch long
1 cup sliced mushrooms
2 ounces thin rice noodles, broken up and cooked for 5 minutes in boiling water, then drained
1/2 cup finely chopped green onions
2 tablespoons finely chopped fresh coriander
rice paper rounds about 8 inches in diameter
oil for deep frying

Combine Nuoc Cham, water, cayenne and sesame oil, then stir in cornstarch. Add chicken, then stir to coat and marinate for 30 minutes.

In a frying pan, heat peanut oil, then stir fry over medium/high heat ginger, onion and garlic for 30 seconds. Add red pepper and mushrooms, then stir-fry for 2 minutes. Add chicken with its marinade, the stir-fry for further 4 minutes. Stir in noodles, green onions and coriander, then allow to cool.

Soften rice paper by dipping, one at a time, into warm water. Place about 1 heaping tablespoon of filling in centre of each sheet, then fold up bottom over filling and fold sides over and roll up tightly.
In a saucepan, heat oil, then fry rolls over medium-high heat for about 4 minutes or until golden on all sides.

Note: Instead of frying, rolls can be baked for 25 minutes in a 350 F preheated oven, then browned under the broiler. Serve hot with Nuoc Cham or Sot Ca Chua sauce.