Marinate chicken – Mix the Marinade ingredients in a bowl. Add chicken and toss to coat. Set aside to marinate for 15 minutes while you prepare everything else (or overnight).

Peanut Sauce – Mix ingredients together in a small bowl until combined, using milk to adjust the consistency if needed so it's not too thick.

Noodles – Place vermicelli noodles in a bowl and cover with hot water for 2 minutes, then drain very well and let cool.

Cook chicken – Heat the oil in a large non-stick pan over high heat until very hot. Add half the chicken and cook for 3 minutes, stirring constantly, until lightly caramelised. Remove from the pan and spread out on a plate to cool before using. Repeat with remaining chicken.

Water bowl – Fill a large bowl with warm water. Submerge rice paper in the water for 2 seconds, place the smooth side down on a cutting board.

Stuffing – Place stuffing just beneath the middle, in whatever order you want, but try to pile in a symmetrical stack. My typical: sprinkle ~2 tsp coriander, top with one-tenth of the chicken, then carrots, cabbages, mint leaves, and noodles last to weigh everything down.

Roll – Fold the lower part of the rice paper up over the stuffing, then fold the sides in. Roll to enclose the filling, making it fairly firm. It will self-stick to seal.

Serve – Transfer to serving plate. Serve with peanut dipping sauce. Sometimes I cut in half and stand upright.