These summer rolls are great fun to make with the kids. Perfect for lunch boxes or a light lunch or snack.

Method

Thinly slice the carrot (you can use a peeler if you prefer) pepper and cucumber into matchsticks and place in a bowl. Finely slice the red cabbage and spring onions and add to the bowl. Pick the leaves of the coriander (or mint) and add to the bowl. Give it all a good mix.

Next, fill a tray or large bowl with some water. Take a rice paper roll and place in the water for about 5 seconds. Take it out and place it on a tea towel or chopping board.

Grab a handful of the vegetable filling and place in the middle of the rice paper roll in a line.

Carefully fold the sides, then the bottom flap over the filling and roll the rice paper upwards to form a neat roll shape -using your hands to tuck the filling in as you roll.

Repeat for the remaining rolls.

Finish off by sprinkling the rolls with sesame seeds, cut them in half and serve them with the dipping sauce.

To make the dipping sauce, place the peanut butter, soy sauce into small bowl, squeeze in the juice of ½ lime and sprinkle in some chilli flakes (if using).  Mix well and add water if needed to thin the sauce.

Kids in the Kitchen

With this recipe, children can dip the rice paper rolls in water and then lift them onto a tea towel or chopping board. They’ll love filling these, too – so get them to grab handfuls of the vegetable filling, put it in the middle of the paper rolls and fold them up. If the folding is too tricky for little hands, they can sprinkle the rolls with sesame seeds instead.