• Radish Vietnamese spring rolls served with a nut dipping sauce

    Serves: 8
    Cooking Time: 30 mins


    • Spring rolls
    • 8 rice-paper wrappers
    • 5 radishes, thinly sliced
    • 50g dried cranberries
    • 1 small red cabbage, thinly sliced
    • 5 spring onions, sliced
    • 1 cucumber, chopped
    • 1 yellow pepper, cut into strips
    • 1 green pepper, cut into strips
    • 1 handful fresh basil leaves + extra, to garnish
    • 5ml (1 tsp) black sesame seeds + extra, to garnish
    • Nut dipping sauce
    • 60ml (¼ cup) peanut butter
    • 30ml (2 tbsp) soya sauce
    • 100g cashew nuts
    • 30ml (2 tbsp) rice vinegar
    • 150ml coconut milk
    • 5ml (1 tsp) dried chilli flakes
    • Juice of 1 lime
    • Salt and freshly ground pepper, to taste
    • Baby radishes, to garnish
    • Lime wedges, to serve



    To assemble the Vietnamese spring rolls, fill a large bowl with warm water. Dip one wrapper into the water for 30 seconds to soften. Lay the wrapper flat and spoon vegetable filling onto the wrapper, leaving about 2cm uncovered on each side. Sprinkle the filling with sesame seeds, fold the uncovered sides inwards and tightly roll the wrapper into a neat roll. Repeat these steps with the remaining ingredients.


    For the dipping sauce, add the ingredients to a blender and blitz until smooth. Season to taste. To serve, sprinkle the spring rolls with sesame seeds, basil leaves and garnish with a side of baby radishes, the nut dipping sauce and lime wedges for squeezing.