For the dip:
- Handful of fresh mint leaves, chopped
- 2 fresh chillies, deseeded & finely chopped
- 3 tbsp rice vinegar
- 1 tbsp sugar
For the spring rolls:
- 2 medium carrots, cut into matchsticks
- 10 little gem lettuce leaves
- 100g (3 ½ oz) rice or glass noodles, prepared as per packet instructions
- 100g (3 ½ oz) sugar snap peas, cut into matchsticks
- 4 large spring onion, cut into strips
- ½ cucumber, cut into matchsticks
- 1 tbsp fresh coriander leaves
- 10 x 22cm diametre rice paper wrappers
- Mix all the dip ingredients together and set aside.
- Ensure all the ingredients for the spring rolls are prepared before beginning step 3.
- Immerse a rice paper wrapper in a bowl of warm water for 2 seconds until it becomes slightly soft and gelatinous then spread it out on a ceramic or plastic board (wood may stick).
- Lay a lettuce leaf at the end of the wrapper closest to you then lay vegetables inside the leaf and finish off with noodles.
- To wrap the spring roll, fold the end nearest to you over the filling, fold the sides in then, rolling away from you, roll it tightly. Place to one side whilst you make the others.
- Repeat steps 3 to 5 with each rice paper wrapper.
- Cut each spring roll in half and serve with the dip.
Time: 15 mins
A healthier alternative for lunch or picnics!