Cook time: 20 minutes
couple, family
The Asian herbs are Thai basil, mint and coriander, use them all up.
We had a few weather related issues and couldn’t get the baby kale we originally had in the rolls, but have replaced in with baby spinach. Also the basil is no longer in the salad – bring back the sun!
Prepare the veggies for the salad rolls.
Peel and top and tail the carrots. Cut in half, thinly slice, then cut again to form matchsticks. Cut the peppers in to quarters and remove the core, then thinly slice. Cut the cucumber in half, cut the half in half then thinly cut slices off one side until you reach the seeds. Rotate then do the same to the other side until all four sides are sliced, then turn into matchsticks.
Remove the leaves from the stalk of the mint, then along with the coriander roughly chop the leaves.
In a large bowl of hot water, submerge three rice paper sheets for 10 to 25 seconds, until soft. Lay out the rice paper sheets on a clean work surface. Place a small portion of each of the veggies, including the baby spinach in the middle of the sheet. You want to form a straight line. Top with the herbs, fold one edge of the sheet over the veggies and tuck under the veggies a little. Fold the two sides over to cover and roll as tightly as you can. Repeat until all the veggies are gone. You’ll have rice paper sheets left over.
Halve the tomato and remove the core. Cut into wedges. Peel the mango using a potato peeler. Cut off the four cheeks and dice. Toss with sesame vinaigrette and a pinch of salt.
Serve spring rolls with the nouc cham dipping sauce on the side.
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