500g chicken mince
4 garlic cloves, finely chopped
2 tbsp ginger, grated
2 tbsp chilli paste with soybean oil
2 tbsp coriander root, finely chopped
8 fresh rice-noodle sheets
2 tbsp Kikkoman soy sauce
2 tbsp kecap manis
2 tbsp Chinese black vinegar (available at Asian grocers)
1 bird’s-eye chilli, chopped
½ cup coriander leaves
Place mince, garlic, ginger, chilli paste, and coriander root in a large bowl and mix well to combine. Roll out rice-noodle sheets and place one-eighth of the chicken mixture across the bottom edge. Roll up to enclose; repeat with remaining chicken mixture and noodle sheets.
Cook in batches in a large bamboo steamer lined with baking paper over simmering water for about 8-10 minutes, or until cooked through.
Place soy sauce, kecap manis, black vinegar, and chilli in a bowl; whisk to combine. To serve rice-noodle rolls, spoon over dressing and garnish with coriander leaves.