Rainbow summer rolls

Step 1/ 3

• 2⅞ g ginger
• 1⅜ g chili
• 1⅛ tbsp rice vinegar
• ⅝ tbsp soy sauce
• ¼ tbsp sesame oil
• ⅝ tbsp agave syrup
• ¼ lime
• ¼ 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

• ⅞ carrots
• ¼ cucumber
• 57⅛ g red cabbage
• ¼ mango
• ⅞ radishes
• ¼ avocado
• 14¼ 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

• 2 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!