A crunchy spring roll inspired by the cuisine of Vietnam served with a carrot and coriander vinaigrette.
For the vinaigrette:
Top and tail the carrots and then use a mandolin to finely slice the carrots. Place the carrots in a saucepan and cover with water. Add a pinch of salt and a teaspoon of sugar and then cook until soft.
Drain the carrots, place in a food processor and add a handful of coriander and half of the chilli (seeds removed). Blitz to a puree and then add the white wine vinegar and the peanut oil. Taste and add sugar if required.
For the spring rolls:
Peel and julienne the cucumber. Finely dice the other half of the chilli, the garlic and chop the coriander leaves.
Cook the noodles in boiling water until soft and then cool under running water. Slice the red pepper very finely. Mix these ingredients together with the fish sauce.
Soften the rice paper sheets under water, shaking off all the excess. Place a little of the filling on each sheet and then roll up the spring roll and seal.
Serve cold with the vinaigrette.
«Rice paper sheets can be bought at Chinese food shops.»