MMMMM-------------------FOR THE COCONUT SAUCE------------------------ 1 c Coriander leaves 1 ts Palm sugar 2 tb Fish sauce 150 ml Coconut cream Two limes; juice of L00 g. roasted macadamia -nuts Place all the ingredients in the first column in a food processor and mince finely. Place a spring roll wrapper on a work surface and place 1 tablespoon of chicken mixture in one corner. Roll up, spring roll fashion, tucking sides in as you roll. Continue rolling skins and chicken in this way until all ingredients are used up. Deep fry (or shallow fry if preferred) in peanut oil heated to 170c. for 5 minutes until golden brown and crisp. Drain on kitchen towels and serve hot. (I like to cut one to check that they are cooked through). To make the coconut sauce, process all ingredients in a food processor until creamy. Serve the chicken rolls cut on the diagonal, and standing up on their base if possible, with coconut and soy sauces to dip. Per serving: 1634 Calories (kcal); 102g Total Fat; (56% calories from fat); 100g Protein; 78g Carbohydrate; 267mg Cholesterol; 344mg Sodium Food Exchanges: 2 Grain(Starch); 12 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 13 Fat; 1 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.