Spring Rolls with Chilli Dip

Spring Rolls

Slice the mangetout, cucumber (and prawns if you’re having them) into thin strips, roughly matchstick length. Pop them into a bowl and mix together with the vermicelli noodles, the ginger and the lime juice. Season to taste.

Dip one rice paper wrapper into a bowl of warm water for a few seconds until it starts to go soft – you want the wrap to be pliable but firm enough to wrap the filling. If you leave it in the water too long or it will become too sticky to use so do be careful!

Place the rice paper down on a board, and add a spoonful of filling. Fold in the sides of the rice paper, then roll tightly from the bottom. Repeat with the remaining rice paper and filling.

Cut the rolls in half and serve with sweet chilli dipping sauce.

Sweet Chilli Dipping Sauce

You can buy this ready to go from the wonderful Provender Brown but if you have the time – or if you’re growing your own chillies – why not give this easy recipe a go?

Mix the water and cornflour together in a pan, add all the other ingredients and mix well. Bring to the boil.

Reduce the heat and leave to simmer for around 10 minutes until it has reduced by half and thickened up.

Pop in a jar and leave to cool. This will keep for up to a week if sealed tightly.