For the dipping sauce: Combine the ingredients in a medium bowl and mix well. Cover with plastic wrap and set aside.
For the summer rolls:
Add the lemon grass, oil and salt to a resealable stoarge bag.
Add the chicken, seal the bag and turn the chicken to coat evenly.
Marinate in the refrigerator for 1 to 4 hours.
Bring a small pot of lightly salted water to a boil over medium-high heat.
Add the snow peas and cook for 1 minute.
Transfer with a slotted spoon to a ice-water bath to halt their cooking.
Drain, pat dry and slice snowpeas lengthwise into 3 or 4 strips each. Set aside.
Add oil to coat the fry pan.
Discard of marinade.
Add chicken to fry pan and cook until cutlets turn brown and chicken is cooked through.
Wait for cutlets to cool and then slice into long thin strips roughly 2cm thick.
Soak rice paper wrappers in warm to hot water untill soft.
Lightly pat dry.
Place 2 or 3 chicken strips down the center of the wrapper, leaving a 3cm margin at each end of the wrapper.
Next add a layer of snow peas, lettuce, capsicum, carrot, and finally a light sprinkling of cashew nuts.
Pull one side of the rice paper tightly over the filling, folding over the two ends to form something that looks like an envelope, and then roll over the remaining portion of wrapper to form the roll. If desired, cut in half diagonally.