These are fiddly to make but the results make it worth it! They’re absolutely bursting with flavour.
Ingredients
- 4 x 22cm (40g) Vietnamese rice paper wrappers
For the filling:
- Carrot, cucumber, red cabbage, red apple, spring onion, red onion, radish, avocado, mango, lettuce, basil, coriander, mint.
- Sesame seeds, for the top (optional)
For the dipping sauce:
- 1 teaspoon (10ml) sunflower seed butter (at home you can use peanut butter. We can’t use nuts in schools because of allergies)
- Half dessertspoon soy sauce
- Few drops of lime juice
- A little fresh grated ginger
- Fifth of a clove crushed garlic
- Half tsp Sriracha sauce (optional)
