Recipe: Radish Vietnamese spring rolls

THE FLAVOUR COMBINATIONS

SPRING ROLLS

8 rice-paper wrappers

5 radishes, thinly sliced

50g dried cranberries

1 small red cabbage, thinly sliced

5 spring onions, sliced

1 cucumber, chopped

1 yellow pepper, cut into strips

1 green pepper, cut into strips

1 handful fresh basil leaves + extra, to garnish

5ml (1 tsp) black sesame seeds + extra, to garnish

NUT DIPPING SAUCE

60ml (1/4 cup) peanut butter

30ml (2 tbsp) soya sauce

100g cashew nuts

30ml (2 tbsp) rice vinegar

150ml coconut milk

5ml (1 tsp) dried chilli flakes

juice of 1 lime

salt and freshly ground pepper, to taste

baby radishes, to garnish

lime wedges, to serve

HOW TO DO IT

1 To assemble the Vietnamese spring rolls, fill a large bowl with warm water. Dip one wrapper into the water for 30 seconds to soften. Lay the wrapper flat and spoon vegetable filling onto the wrapper, leaving about 2cm uncovered on each side. Sprinkle the filling with sesame seeds, fold the uncovered sides inwards and tightly roll the wrapper into a neat roll. Repeat these steps with the remaining ingredients.

2 For the dipping sauce, add the ingredients to a blender and blitz until smooth. Season to taste. To serve, sprinkle the spring rolls with sesame seeds, basil leaves and garnish with a side of baby radishes, the nut dipping sauce and lime wedges for squeezing.

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