Spring rolls WITH PEANUT DIPPING SAUCE

Serves 4

INGREDIENTS:

8x20cm summer roll rice paper wrappers

75g fresh rice vermicelli noodles

1 tsp sesame oil

1tsp light soy sauce

1 large carrot, cut into fine batons (with a julienne peeler)

100g red cabbage, finely shredded

5 spring onions, sliced into fine batons

½ cucumber, halved, deseeded and sliced into fine batons

Small handful of mint leaves

Small handful of coriander leaves

60g roasted salted peanuts, roughly chopped

1 lime, cut into wedges

For the Peanut Dipping Sauce

100g smooth peanut butter

2 tablespoon light soy sauce

2 teaspoons sriracha sauce

2 tablespoons light brown sugar

Juice of 1 lime

Pinch of chilli flakes

Hot water

METHOD:

Put the rice noodles in a heatproof bowl and pour over boiling water to just cover. Leave to sit for 2 minutes before draining and tossing with the sesame oil and soy sauce.

Make the peanut dipping sauce by placing all the ingredients in a bowl. Whisk together to combine and whisk in enough hot water to make a nice sauce consistency. The amount will depend on the consistency of the peanut butter.

Fill a large bowl with warm water. Immerse a rice paper wrapper in the water for 10-15 seconds, drain quickly on a tea towel and transfer to a lightly oiled chopping board.

Place a mix of shredded vegetables, peanuts, noodles and a squeeze of lime juice on the side closest to you. Then place a few mint and coriander leaves on the side furthest from you.

Lift the rice paper edge nearest to you and start to roll it up tightly. When you reach halfway, fold the two ends in and keep rolling so the filling is fully enclosed. Place on a plate and cover with a damp tea towel while you make make the remaining rolls.

Serve with the dipping sauce and wedges of lime.