Vietnamese Spring Rolls

These translucent rolls are healthier and fresher than your usual deep-fried rolls.

Dip rice paper wraps individually into ice-cold water for about 30 seconds, or until soft.
Place ⅛ of the apples, cabbage, mangetout, radishes, spring onions and coriander on 1 wrap, about halfway down from the middle of the wrap. Season.
Fold over the sides, then fold over the bottom and roll upwards to enclose filling and create a spring roll.
Repeat with remaining filling and rice paper wraps.
Combine dipping sauce ingredients and set aside.
Place spring rolls onto a serving platter and garnish with fresh coriander and sesame seeds.
Serve with dipping sauce.

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