Toast the sesame seeds.
Peel, destem and crush the garlic.
Finely chop the red chilli.
Trim the courgette.
Trim and peel the carrot.
Trim the cucumber.
Wash the baby gem lettuce.
Lift the Chef Patissier XL head and fit the heat shield.
Fit the Spiralizer attachment to the machine.
Add Ingredients 1 (soy sauce, vinegar, lime juice, seeds, garlic, chilli) into a clean small bowl.
Mix to combine and set aside.
Attach the EasyWarm bowl to the machine.
Place a clean large bowl under the outlet chute to catch the spirals.
Set the machine to speed 1.
Spiralize the first 3 items of Ingredients 2 (courgette, carrot, cucumber) into the large bowl.
Add the remaining items of Ingredients 2 (mint, coriander) to the bowl.
Add one sheet of the first item of Ingredients 3 (rice paper) into a bowl of warm water.
Soak for about 10 seconds until it becomes pliable.
Transfer rice paper to a clean worksurface.
Place a leaf of the last item of Ingredients 3 (lettuce) into the middle of the rice paper.
Top with a handful of vegetable spirals and herbs.
Fold the sides of the paper in and then roll up the roll, holding in all the filling.
Repeat this process until all ingredients have been used up.
Serve with the dipping sauce.