Step 1

To make the lemon chilli dipping sauce; combine both ingredients in a small bowl.

Step 2

Heat a medium frying pan over high heat. Spray with cooking oil spray for 1 second. Cook mince, stirring, for about 5 minutes or until browned. Stir in the chestnuts, lemongrass, onion, chilli, juice, kecap manis and sauce. Cool.

Step 3

Dip one rice paper round into bowl of warm water until soft; place on a board covered with a clean tea towel. Top with one mint leaf, one heaped tablespoon of mince mixture, sprouts and coriander sprig. Fold and roll to enclose filling.

Step 4

Repeat step 3 to make a total of 12 rolls.

Step 5

Serve with lemon chilli dipping sauce.