| Serves: 6 people | Recipe course: Accompaniment | Preparation time (min.): 10 |
For the rolls
12 rice paper wrappers
2 baby gem lettuce leaves, washed
1 courgette, trimmed
1 carrot, peeled and trimmed
1 cucumber, trimmed
1 mint leaves
1 handful coriander leaves
For the dipping sauce
3 tbsp soy sauce
4 rice wine vinegar
2 tbsp lime juice
1 tbsp sesame seeds, toasted
1 tsp garlic (crushed clove)
1 red chilli, finely chopped
1 - Mix together all the dipping sauce ingredients in a small bowl and set aside.
2 - Cut the courgette, carrot and cucumber into 5cm lengths.
3 - Fit the spiralizer attachment to the front, slow speed outlet of your kitchen machine and switch the machine to speed 1. Place a bowl under the outlet chute to catch the spirals. Spiralize the courgette, carrot and cucumber into the bowl. Add the chopped herbs to the bowl with the vegetables. Mix the spirals and herbs to evenly combine the ingredients, then place to one side.
4 - Dip a sheet of rice paper into warm water for 10 seconds until it becomes pliable. Lay it onto a clean surface and place a lettuce leaf into the middle of the paper. Top with a handful of spirals and herbs. Fold the sides of the paper in and then roll up the roll, holding in all the filling. Repeat with the rest of the ingredients.
5 - Serve with the dipping sauce.