Ingredients
- 2 tbsp of sriracha, (for the dipping sauce)
- 0.5 red cabbage, (shredded)
- 2 large of carrots, (julienned)
- 2 peppers, (deseeded and thinly sliced)
- 1 cucumber, (deseeded and thinly sliced)
- 1 bunch of spring onions, (thinly sliced length ways)
- 1 iceberg lettuce, (shredded)
- 1 small bunch of mint leaves
- 1 small bunch of coriander leaves
- 12 spring roll wrappers
- 1 tbsp of tamari, (for the dipping sauce)
- 1 tbsp of fish sauce, (for the dipping sauce)
- 1 tsp of caster sugar, (for the dipping sauce)
- 1 tsp of sesame seeds, (for the dipping sauce)
Method
Step 1
Prep all the ingredients for the rolls and have them easily to hand.Step 2
Boil a kettle and pour into a shallow heatproof dish that’s big enough to hold a rice wrapper. Allow to cool slightly.Step 3
Take a wrapper and carefully soak for a few secs until just soft.Step 4
Lay it on a clean chopping board and start to fill with some of the filling, leaving a 1cm border on the edges.Step 5
Start to roll up one side, fold the edges over to seal and finish rolling into a tight wrap.Step 6
With a sharp knife, slice in half and transfer to your serving dish.Step 7
Repeat for the remaining rolls.Step 8
To make the dipping sauce, simply put all the ingredients in a small bowl, whisk them together and serve alongside the summer rolls.