Vegetarian Fresh Spring Rolls

Makes 12.

Peanut Dipping Sauce

1 Tbsp	Canola oil
1	Onion, small, finely diced
1 tsp	Chilli, diced
½ cup	Peanut butter, crunchy (Main)
1 cup	Water, or coconut milk
2 tsp	Soy sauce
1 Tbsp	Lemon juice

Spring Rolls

12	Rice paper wrapper, round
¼	Telegraph cucumbers, seeded and cut into batons
1	Red capsicum, small, seeded and julienned (Main)
1	Carrot, cut into batons
1 cup	Mung bean sprouts
2 cups	Iceberg lettuce, thinly sliced
½ cup	Fresh coriander
½ cup	Mint leaves

Directions

1. To make the sauce, place the oil and onion in a microwave-proof bowl and cook on high power for one minute. Add the remaining sauce ingredients. Stir well and microwave for two minutes. Thin with a little water if required.
2. To make the rolls, place one sheet of rice paper in a dish of warm water until just softened. Place on a board.
3. Place some cucumber, red pepper, carrot, sprouts and a little lettuce in the middle of the edge of the wrapper closest to you. Add a few mint and coriander leaves. Fold in the sides and roll up to enclose the filling.
4. Place on a platter and cover with a damp paper towel. Repeat until all the rolls are prepared.
5. Best prepared and served within 30 minutes. Serve with the peanut dipping sauce or equal parts lemon juice and sweet chilli sauce.