1.Combine chicken, coconut cream, stock, lemon grass, ginger and coriander root and stem mixture in medium saucepan; bring to a boil. Reduce heat; simmer, uncovered, about 5 minutes or until chicken is cooked through. Cool chicken in poaching liquid 10 minutes. Remove chicken from pan; reserve ¼ cup of the poaching liquid, discard remainder.
2.Chop chicken finely; place in medium bowl with snow peas, coriander and poaching liquid, toss gently to combine.
3.To assemble rolls, place 1 sheet of rice paper in medium bowl of warm water until just softened. Lift sheet from water carefully; place, with one point of the square sheet facing you, on board covered with tea towel. Place a little of the chicken filling vertically along centre of sheet; fold top and bottom corners over filling then roll sheet from side to side to enclose filling. Repeat with remaining rice paper sheets and chicken filling.
4.Combine dipping sauce ingredients in small bowl; serve with rolls.
There are two different kinds of rice paper so, in this recipe, be sure you use the Vietnamese “banh trang”, made from rice paste and stamped into squares or rounds that can be eaten without being cooked. The other, a glossy rice paper that’s produced in Holland from a shrub, cannot be eaten uncooked, and is used in confectionery making and baking.