Vegan summer rolls with peanut sauce

Step 1

Prepare vermicelli noodles according to packet instructions.

Step 2

Whisk all sauce ingredients together and set aside for the flavours to marry.

Step 3

Dampen a clean kitchen towel and put on a clean surface. Prepare rice wrappers, one at a time, according to instructions on the packet. Put rehydrated rice wrapper on the damp towel.

Step 4

Start filling the wrapper, but make sure you do not overfill. I put all julienned vegetables and cabbage in a stack at the very bottom. Then a clump of rice noodles, followed by a small piece of lettuce leaf that I wrapped round the veg below. I put two peach slices on the lettuce and mint leaves on top.

Step 5

Once you finish with the filling, start rolling like a burrito. Fold sides over and start rolling from the bottom making sure you hold the filling tighly with your other hand. It takes a few gos to get the knack of it.

Step 6

Repeat steps 4 and 5 until you've run out of your filling or/and wrappers.

Step 7

Cut rolls in half and enjoy them fresh, dipped in peanut sauce.