Vietnamese Fresh Spring Rolls

Rice-paper rolls packed with crisp vegetables, herbs and rice noodles, served with a bright dipping sauce.

• 8 rice paper wrappers
• 3 oz rice vermicelli noodles
• 1 medium carrot, julienned
• 1 cucumber, julienned
• 1 cup shredded lettuce
• 0.5 cup fresh mint leaves
• 0.5 cup fresh cilantro
• 2 tbsp peanut butter
• 1 tbsp soy sauce
• 1 tbsp lime juice

Method

1. Soak rice vermicelli in hot water until tender, about 4 minutes, then drain and rinse under cold water.
2. Dip one rice paper wrapper in warm water for 10 seconds until pliable, then lay flat on a damp surface.
3. Layer lettuce, noodles, carrot, cucumber and herbs across the lower third of the wrapper.
4. Fold in the sides and roll up tightly; repeat with remaining wrappers.
5. Whisk peanut butter, soy sauce, lime juice and a splash of water into a smooth dip and serve alongside.