Rainbow summer rolls

Step 1/3

• 10 g ginger
• 5 g chili
• 4 tbsp rice vinegar
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp agave syrup
• 1 lime
• 1 tsp sesame seeds

• citrus press
• cutting board
• knife
• small bowl

Finely chop the ginger and chill. Mix with the rice vinegar, soy sauce, water, sesame oil, agave syrup, lime juice, and sesame seeds in a bowl. Set aside.

Step 2/3

• 3 carrots
• 1 cucumber
• 200 g red cabbage
• 1 mango
• 3 radishes
• 1 avocado
• 50 g cress

Peel and slice the carrots, and chop the cucumber and red cabbage into fine matchsticks. Finely slice mango, radish and avocado. Cut the cress.

Step 3/3

• 7 sheets rice paper
• water

• large bowl

Add some water to a deep bowl. Wet the rice paper with water and lay flat on a clean work surface. Assemble all ingredients except the sauce on the rice paper. Fold one side of the rice paper over the filling, then fold in the sides. Roll into a log, ensuring the sides are sealed tightly. Repeat with remaining rice paper and serve with sauce. Enjoy!

Enjoy your meal!