get fresh rolls

6 spring roll skins – 12″ diameter
2 cucumbers, seeded and thinly sliced lengthwise
1 red bell pepper, seeded and thinly sliced lengthwise
2 carrots, peeled and thinly sliced lengthwise
sprouts
6 large lettuce leaves
fresh mint
18 shrimp or sliced and cooked tofu

optional:
sweet chilli sauce
thai peanut satay sauce

1. Soak one of the spring roll skins in a shallow pan of water until it’s soft (but not too soft!). I used a lasagna pan, but any large shallow dish will work
2. Pat the spring roll skin dry and lay flat on working surface
3. Place a large lettuce leaf in the middle, but closer to one side than the other
4. Top with a few slices of carrot, red bell pepper, mint, cucumber, shrimp or tofu and lots of sprouts
5. Roll up like a burrito, sealing the edge with a dab of water. if you don’t know how to roll a burrito it’s time you learned.
6. Cut the roll in half
7. Repeat for the remaining rolls
8. Serve with sweet chilli (this is how they spelled it on the bottle;) sauce and/or Thai peanut satay sauce

The spring roll skins can be hard to find. Try an Asian market or gourmet market. I get Banh Trang spring roll skins from Seaside Market in Cardiff.

The sweet chilli cause and Thai peanut satay sauce can be found at most regular supermarkets in the Asian or International food aisle.