Fresh Spring roll of herbs, cos lettuce and cucumber with a peanut chilli dipping sauce

I made these to take to a wee New Years shin dig. We make a similar thing at work. They are nice a fresh tasting and go well with the spicy peanut dipping sauce. You can add poached shredded chicken to the mix or poached prawns, sticky beef or if you really want to step it up a notch Confit duck!! The Cos lettuce, Vietnamese mint, Thai basil and chives all came from our garden.


Fresh Spring roll of herbs, cos lettuce and cucumber with a peanut chilli dipping sauce

12-14  large rice paper wraps
1 cup coriander leaves
1 cup Thai basil leaves
1 cup mint leaves
20 Vietnamese mint leaves
a small bunch of chives, cut into 5cm lengths
1 small cos lettuce
half a cucumber, seeded and cut into thin batons

First pick all your herb leaves and place them in a bowl. Wash the lettuce and finely slice, prep the cucumber and cut the chives. Mix together in a bowl.

Boil the jug and fill a large bowl. Dip the rice paper wraps into the boiling water for about 2 seconds, drip dry and place on a clean surface or a chopping board. Place a small handful of the salad herb mix on the rice paper. Roll in the bottom then the sides and then keep rolling up to seal the herbs in.  Repeat until you run out of herb mix.

To serve cut diagonally in half and arrange on the platter with the dipping sauce.


Dipping sauce

1/2 cup boiling water
5 T coconut sugar
5 T fish sauce
3 T lime juice
2 T rice wine vinegar
1- 2 T Japanese soy
1 T Hoisan sauce
1 red chilli, seeded and finely chopped
2 T coriander stalks, finely chopped (from the leaves you picked for above)
1/4 cup finely chopped roasted peanuts

Place boiling water and sugar together. Mix and cool. Add remaining ingredients.
This dressing is also nice for a Thai beef salad but just put the peanuts through the salad at the end.