Fresh spring rolls

Ingredients

Spring rolls

1 So Sweet carrot julienned

1 cucumber finely sliced

¼ red cabbage finely sliced

1 handful of fresh herbs of your choice

1 large ripe avocado finely sliced

1 red capsicum finely sliced

1 handful of mung bean sprouts

1 packet rice wrappers

1 packet vermicelli noodles

Dipping Sauce

3/4 cup smooth peanut butter

2 Tbsp soy/tamari sauce

1 Tbsp rice vinegar

2 Tbsp brown sugar

1 tsp minced garlic

1 tsp minced ginger

3-5 Tbsp warm water

Sesame seeds to garnish

Directions

1. Cut and prepare the vegetables.

2. Cook the vermicelli noodles as stated on the packet.

3. Set out a round shallow bowl with boiling hot water and place next to the prepared vegetables. Place a chopping board beside these assembling the rolls.

4. Follow the instructions for cooking time for the rice wrappers. One at a time use your hands to gently wipe the wrapper dry then place on the chopping board to assemble. Start with the vermicelli noodles in the centre of the roll then add a small amount of each vegetable on top, ending with the herbs, avocado and a sprinkle of sesame seeds.

5. Fold the end of the rice wrapper closest to you over the top of the filling then fold the sides toward the center and roll like a burrito, ensuring everything stays inside. You can find plenty of helpful tutorials on Youtube if you’re struggling with this.

6. To make the sauce mix all ingredients in a small bowl and garnish with sesame seeds.