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Vietnamese summer rolls

Chef David Bailey

1 pkt rice paper sheets

50gms vermicelli rice noodles

150gms bean sprouts

1 avocado sliced thin

½ red pepper thinly sliced

3 spring onions finely chopped

2 tbsp chopped mint

2 tbsp chopped coriander

1 long red chilli finely chopped

juice of 3 limes

2 tbsp agave syryp

1 thai green mango finely sliced

sauce ingredients

2 tbsp chunky peanut butter

2 tsp brown sugar

1 cm ginger finely grated

1 clove garlic crushed

1/8 tsp dried chilli flakes

6-8 tbsp soy sauce

1. Blanch the rice noodle in boiling water for 3 minutes then refresh in ice cold water. Then dry in a colinder.

2. Spread a clean damp tea towel over your work surface. Dip the rice paper sheets in hot water for 5 seconds then place on the damp tea towel and leave for 1 minute.

3 Place a little of all ingredients other than the sauce ingredients onto a rice sheet, and by folding the sides over then everything into a cigar shape to finsh.

4. Mix all sauce ingredients together and put into a ramekin to serve.

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