Name: Spring Veggie Rolls with Peanut Dipping Sauce
Prep time: 40 min
Total time: 40 min
Yield: 4
Ingredients: FOR THE ROLLS:; 8 rice paper wraps ((I used small ones)); 2 large spring onions (, thinly sliced diagonally); 3 radishes (, sliced thinly); 2 Chantenay carrots ((80g), julienned); 80 g english cucumber (, julienned); 1 yellow pepper (, deseeded and cut into thin strips); 3 sprigs of purple sprouting broccoli (, I used the smaller sprigs from these.); A small handful of coriander leaves; FOR THE DIPPING SAUCE:; 4 heaped tbs of peanut butter (, I use 100% peanut butter. It's a crunchy peanut butter but smooth works great too.); 1 clove of garlic (, minced); 1 tbs grated ginger; 1 tbs low sodium soy sauce (, you can sub for tamari to make it gluten free); The juice of half a lime; 1 tsp of fish sauce; 100 ml of water; A little sesame oil ((optional)); Sesame seeds to serve ((optional))