(Makes 12)

Spring roll Ingredients
12 rice paper wrappers
1 red pepper thinly sliced
1/3 head of green cabbage, chopped thinly
5 spring onions, chopped
1 cup vermicelli noodles
1/4 cup fresh herbs – (a combination of mint and coriander or mint and basil is delicious)
1/4 cup carrots, julienned
1 tablespoon lime juice
1 tablespoon soy sauce (or tamari)
1/2 tablespoon fresh ginger, finely chopped or thin sticks

Soy Dipping Sauce Ingredients
2 tbs rice vinegar
2 tbs soy
1 tsp sriracha
1 tsp toasted sesame seeds


For the dipping sauce: Mix all ingredients together and adjust to taste.

For the spring rolls: Toss together all of the ingredients (except the spring roll wrappers) in a large bowl.

Put one rice paper wrapper in very warm water for a few seconds to soften.

Put about 2 tablespoons of the vegetable, noodle and fresh herb mix on the bottom 1/3 of your wrapper and wrap your spring rolls. (Be mindful not to overstuff your roll) to wrap your rolls, you can either just roll it so they are open at the ends or you can fold in the edges. You do this half way through rolling, before rolling the last half. You want a very tight roll. (Remember – practise makes perfect)

Repeat until completed.

Serve with the dipping sauce.