for 8 pieces

Filling

¼ tsp	sesame oil
200 g	bean sprouts
2 tbsp	soy sauce
¼ tsp	chilli flakes

1	avocado
½	cucumber
50 g	head lettuce

Rice paper rolls

12	rice paper

Dip

3 tbsp	soy sauce
2 tbsp	rice vinegar
1 tbsp	peppermint

How it's done

Filling

Stir fry the bean sprouts for approx. 2 mins., add the soy sauce and chilli flakes, continue to cook for 1 min.

Slice the avocado, cut the cucumber and lettuce into thin strips.

Rice paper rolls

Dip the rice paper in warm water until almost soft, place on a damp cloth.

Place the avocado in the middle of the sheet, followed by the cucumber, lettuce and bean sprouts. Fold the bottom half of the rice sheet upwards.

Fold the rice paper inwards from the edges and roll up tightly, place on a platter. Repeat the process with the remaining ingredients.

Dip

Finely chop the peppermint and mix with the soy sauce and rice vinegar, serve with the rolls.

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