Makes 12.
Peanut Dipping Sauce
| 1 Tbsp | Canola oil |
| 1 | Onion, small, finely diced |
| 1 tsp | Chilli, diced |
| ½ cup | Peanut butter, crunchy (Main) |
| 1 cup | Water, or coconut milk |
| 2 tsp | Soy sauce |
| 1 Tbsp | Lemon juice |
Spring Rolls
| 12 | Rice paper wrapper, round |
| ¼ | Telegraph cucumbers, seeded and cut into batons |
| 1 | Red capsicum, small, seeded and julienned (Main) |
| 1 | Carrot, cut into batons |
| 1 cup | Mung bean sprouts |
| 2 cups | Iceberg lettuce, thinly sliced |
| ½ cup | Fresh coriander |
| ½ cup | Mint leaves |
Directions
- To make the sauce, place the oil and onion in a microwave-proof bowl and cook on high power for one minute. Add the remaining sauce ingredients. Stir well and microwave for two minutes. Thin with a little water if required.
- To make the rolls, place one sheet of rice paper in a dish of warm water until just softened. Place on a board.
- Place some cucumber, red pepper, carrot, sprouts and a little lettuce in the middle of the edge of the wrapper closest to you. Add a few mint and coriander leaves. Fold in the sides and roll up to enclose the filling.
- Place on a platter and cover with a damp paper towel. Repeat until all the rolls are prepared.
- Best prepared and served within 30 minutes. Serve with the peanut dipping sauce or equal parts lemon juice and sweet chilli sauce.