This conventional Vietnamese dish is gentle and refreshing on a scorching day. The rolls look fancy however are simple to make and are a fantastic wholesome snack or gentle lunch.

Substances

• 8 sheets rice paper
• a small bunch Thai basil
• a small bunch Moroccan mint
• 1/4 pink cabbage, shredded
• 3 avocados, peeled, stoned and sliced
• 1 giant carrot, lower into lengthy skinny strips with a mandolin
• 1/3 cucumber, lower into lengthy skinny strips with a mandolin
• 3 spring onions, shredded
• coriander leaves, to garnish

For the peanut hoisin sauce

• 3 tbsp hoisin sauce, plus further to serve individually
• 3 tbsp crunchy peanut butter
• 1 tsp rice vinegar
• 1 tsp sesame oil
• 1 clove garlic, crushed
• 1 tbsp salted peanuts, chopped

Methodology

Step 1.
First make the sauce. Put all the components in a small saucepan with 2 tbsp water. Carry to a simmer, stirring sometimes, then add a bit of extra water if wanted to make a dipping consistency. Pour into small dipping bowls, high with chopped peanuts and go away to chill.

Step 2.
To make the rolls, dip a rice paper wrapper in a bowl of chilly water, then lay it out on a clear chopping board. Add your alternative of filling components, then fold over the edges of the wrapper earlier than rolling it as much as enclose the filling.

Step 3.
To create the leaf patterns, organize Thai basil leaves or mint leaves on the rice paper first, then comply with with a layer of sliced avocado. High with the opposite greens earlier than rolling. To create the purple roll, put a layer of pink cabbage first earlier than including the avocado and persevering with as earlier than.

Step 4.
Serve the rolls quickly after making them, garnished with coriander and with the peanut sauce and a few further hoisin for dipping.

Serves 4