1. Add hot water (1L) to the bowl. Place chicken chunks (from 2 breasts) into the steaming attachment lower dish. Set the steaming attachment into place. Program 20 minutes / Steaming Temperature / Speed 2. While the chicken is steaming, begin to prepare your other ingredients.
2. Once the chicken is finished, empty the water out of the bowl.
3. Add the cooked chicken, sliced spring onion (1), mint leaves (20), chopped coriander (1/4 bunch), lime juice (from 1 lime), fish sauce (2 tsp) and sugar (1 tsp, if using) to the bowl. Shred Reverse+Speed 4 / 4-6 seconds, until shredded to your desired consistency. Pour out into a bowl.
4. Boil a kettle of water, then pour the water into a large shallow bowl.
5. For each rice paper sheet (10 total, but make one roll at a time), hold the rice paper sheet at the edge and dip the entire sheet into the water to soften – be careful not to dip your fingers into the hot water at the same time! This will only take a few seconds. Place onto a bench or silicone mat. They can be hard to work with at first, but you will get the hang of it!
6. Towards one edge of the softened rice paper, add a row of shredded chicken, approximately 10cm long. Top the chicken with a little shredded cabbage (200g total) and julienned carrot (80g total).
7. Fold the nearest edge over the contents, then fold both sides of the rice paper roll into the centre. After this, roll the entire parcel into a spring roll shape. You want to apply enough pressure that it holds its shape, but not so much pressure that it breaks.
8. Repeat for all sheets and mixture.
9. Allow to chill in the fridge until cold. You must cover the rolls, otherwise they will dry out. Keep them separated to avoid tearing them if they stick together.

Dipping sauce

1. Add the water (90g), hoisin sauce (30g), tamarind puree (10g) and peanut butter (60g) to the bowl. Combine Reverse+Speed 5 / 10 seconds.
2. Chill in the fridge until you are ready to serve.
3. Enjoy!