Vietnamese spring rolls
What? Vietnamese spring rolls Why? A quick vegetarian snack, these spring rolls are as fitting for a lunch box as a canapé or starter platter. How? Julienne 1 carrot, 1 celery stick, ½ a cucumber and several spring onions. Place one sheet of rice paper in warm water until soft. Remove and place on kitchen towel to drain.
Place a few pieces of the julienned vegetables onto the rice paper (available at Asian supermarkets) and some freshly chopped coriander if you like, and roll to form a spring roll. Continue until all the vegetables have been used. To make the dipping sauce, put 100ml soy sauce in a bowl, mix in 20ml rice vinegar, 30ml sesame seeds and 1 seeded and finely chopped red chilli. Cut the spring rolls in half diagonally and serve together with the dipping sauce.