Raw Spring Rolls with Sesame Dip

Serves 2

For the spring rolls

1 carrot

½ cucumber

2 scallions

1 avocado

100ml peanuts

Fresh coriander

10 spring roll rice papers

A squeeze of lime

For the sesame dip

3 tbsp sesame oil

2 tbsp rice vinegar

1 tbsp tamari

1 tbsp sesame seeds

Cut the vegetables into thin sticks, about 5cm long. Roughly chop the fresh coriander. Roughly chop the peanuts. Squeeze some lime juice over the vegetable sticks and set aside. In a large bowl, pour hot water (not boiling!), immerse the rice papers in the water for about 10-15 seconds until they soften. On a clean, flat surface, lay out the wet rice paper and place the vegetables, peanuts and coriander on the rice paper so it covers about ⅓. Make the spring roll by pulling up the bottom of the rice paper over the filling. Roll up the sides over the filling and lastly the top. Place the spring roll on a plate, and continue until the rice paper or the vegetables are finished.

For the dip, put all the ingredients for the dip, and stir gently.