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
• 1 Red Pepper
• 1 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

Instructions

1. Start by making the peanut sauce. Measure all the ingredients 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.
2. Place 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. Fill 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.
4. Lay the wrapper on a board and, working quickly, arrange some of the herb leaves down the center of the wrapper. Then take a little of each of the thinly cut vegetables to create a neat pile in the center of the wrapper. Finally, place a small bundle of rehydrated noodles on the very top of the veg. Fold in the edges of the wrapper over the veggies and then roll up. Repeat with the remaining wrappers, herbs, veg and noodles.
5. Cut each roll in half to expose the pretty rainbow colors of the vegetables and serve with the warm peanut sauce.