Crisp chicken & herb rice-paper parcels

1.To make the herb paste, place all the ingredients into a food processor and whizz until the mixture forms a smooth paste. Add the chicken and mix thoroughly.

2.Set up a clear work bench, with 1-2 dampened tea towels set out flat. Dip each rice-paper wrapper in a bowl of warm water, coating both sides. Shaking off excess water, allow to rest on tea towels until softened – about 30 seconds. (Do a few at a time until you have found your rhythm of damping, filling and folding each parcel.)

3.Place a coriander sprig in the centre of each rice-paper circle, then top with about 1-2 tbsp chicken mix. Fold up the sides of the wrapper to form a square and flatten gently with your palm. Place on a piece of baking paper, seam-side down. Repeat with remaining rice-paper wrappers and filling.

4.Heat about 1cm of oil in a frying pan over medium heat. Cook the parcels in batches for about 3 to 4 minutes on each side or until golden brown and cooked through. Drain on paper towels and serve immediately with dipping sauce.

5.For the dipping sauce, combine all the ingredients in a small bowl.