Step 1

Place noodles in medium heatproof bowl, cover with boiling water; stand until just tender, drain. Cut into 4cm lengths.

Step 2

Heat peanut oil in medium frying pan; cook chicken until browned both sides and cooked through. Cut chicken into thin slices.

Step 3

Combine extra peanut oil, sesame oil, mirin, lemon grass, sauce, kecap manis, ginger, garlic and shredded mint in large bowl; stir in noodles, chicken, onion, cashews, sprouts, rind and chilli. Cover; refrigerate 30 minutes.

Step 4

Meanwhile, combine ingredients for dipping sauce in small bowl.

Step 5

Place 1 sheet of rice paper in medium bowl of warm water until just softened; lift from water carefully, place on board. Place 1 mint leaf in centre 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.

Step 6

Serve rolls with dipping sauce.