Gỏi cuốn: Vietnamese Spring Rolls with Spicy Dipping Sauce

Makes 10 Spring Rolls  Quick and easy and super adaptable, these are the perfect spring dish to get lots of vegetables in. Great for spring and summer bbqs! You can also add cooked protein or more your favourite vegetables to make it a more substantial evening meal.
Ingredients: 12 spring roll wrappers 150g vermicelli noodles 2 tablespoons Kia Ora Vietnam, divided 2 teaspoons oil 2 carrot 2 spring onions 1 telegraph cucumber 2 tablespoons natural peanut butter 2 teaspoons soy sauce 1 tablespoon sweet chili sauce Boiling water Pinch salt

Method:

1. Slice cucumber thinly, slice spring onions and cut carrots into batons.
2. Place vermicelli noodles in a large bowl and cover with boiling water. Leave to sit for 5 minutes then drain.
3. Mix the oil and 1 tablespoon of the Kia Ora Vietnam seasoning together then stir through the noodles.
4. In a large flat plate or dish fill with cold water and add spring roll wrappers one at a time. Remove from water when soft and place on a chopping board that has been sprayed with cooking spray to prevent sticking. 
5. Stack the vegetables and noodle in the centre and tuck in edges, rolling longways like a burrito to enclose filling. Repeat with remaining wrappers 
6. Serve with dipping sauce
7. To make dipping sauce: mix peanut butter, soy sauce, sweet chili sauce and remaining 1 tablespoon of Kia Ora Vietnam rub. Stir well and then add boiling water until it reaches a dipping consistency