Salad rolls with South Asian herbs, diakon served with peanut nouc cham and tomato mango salad

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 into quarters and remove the core, then thinly slice.

Cut the cucumber in half, cut the half in half again, 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.

Peel the daikon and cut into matchsticks.

Remove the leaves from the stalk of the mint, then along with the coriander roughly chop the leaves.

Remove the basil leaves from the stalk and roughly rip them up.

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 in the middle of each 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 and salad with the peanut nouc cham dipping sauce on the side.