Rainbow Veg Rolls with Peanut Dipping Sauce

Ingredients

• 3 ½ oz Dried Cellophane Noodles
• 2 tsp Sesame Oil
• 1 pack Rice Paper Wrappers
• 1 bunch Fresh Cilantro
• 1 bunch Mint
• ½ Cucumber
• 2 Carrots
• 2 Red Pepper
• 6 Radishes
• 6 Green Onion
• 1 Avocado
• 4 tbsp Smooth Peanut Butter
• 4 tbsp Rice Vinegar
• 2 tbsp Light Soy Sauce
• 1 tbsp Light Brown Soft Sugar
• 1 pinch Red Pepper Flakes

1. 1Start by making the peanut sauce. Measure the peanut butter, rice vinegar, soy sauce, sugar and red pepper flakes into a small saucepan, place over a low heat and heat, stirring continuously, until the mixture just begins to bubble. Remove from the heat and set aside to cool slightly.
2. 2Place the noodles in a heatproof bowl, pour over boiling water to cover and leave to soak for 10 minutes until rehydrated. Drain well and return to the dried-out bowl. Drizzle over the sesame oil and toss the noodles to evenly coat in the oil.
3. 3While the noodles soak, prepare all the vegetables and herbs: pick the cilantro and mint leaves, cut the cucumber, carrots, red peppers and green onion into thin matchstick strips, thinly slice the radishes into rounds, and cut the avocado into thin slices. Arrange everything within easy reach, as assembly moves quickly.
4. 4Fill a separate bowl with hot water. Take a rice paper wrapper and dip in the hot water for about 5 seconds until soft and pliable – they really don't need long.
5. 5Lay the wrapper on a board and, working quickly, arrange a few cilantro and mint leaves down the center. Add a few strips each of cucumber, carrot, red pepper, radish and green onion, plus a couple of slices of avocado, to create a neat pile in the center of the wrapper. Finally, place a small bundle of rehydrated noodles on top of the veg. Fold in the edges of the wrapper over the filling and then roll up tightly. Set aside under a damp cloth and repeat with the remaining wrappers, herbs, veg and noodles until you have 24 rolls.
6. 6Cut each roll in half to expose the pretty rainbow colors of the vegetables and serve with the warm peanut sauce.