Name: Vegetable Salad Rolls
Prep time: 15 min
Cook time: 30 min
Yield: 8
Cuisine: Chinese
Ingredients: ½ package rice noodles; 2 tablespoons rice vinegar; salt; 8 large rice paper rounds; ½ cup finely shredded courgette; ¼ cup finely shredded carrot; ? cup finely shredded cabbage; 2 tablespoons chopped unsalted cashews; 1 green onion, sliced on an angle; ¼ cup fresh basil leaves (preferably Thai basil); ¼ cup fresh mint leaves; ¼ cup fresh coriander leaves; For the Cashew Dipping Sauce; 3 cloves 3 garlic cloves, minced; 2 teaspoons finely grated fresh ginger; ¼ teaspoon chilli pepper flakes; 1 tablespoon sesame oil; 1 tablespoon tomato paste; 3 tablespoons cashew butter; 3 tablespoons hoisin sauce; 1 teaspoon sugar; 1 cup water

In a bowl soak, noodles in very hot water to cover 15 minutes and drain well in a colander.

Reserve half of noodles for another use. With scissors cut remaining noodles into 3- to 4-inch lengths and in a small bowl toss with vinegar and salt to taste.

In a shallow baking pan (or a pie plate works well) dip a round of rice paper in hot water until pliable, just about 15 seconds.

Carefully lay rice paper on a tea towel. Arrange a bit of courgette, then carrot, then cabbage in a row at one end of rice paper.

Spread a small handful of rice noodles over and sprinkle with cashews and green onion. Top with basil leaves, mint and coriander. Tightly roll up rice paper, folding in sides when half rolled.

(Don’t worry if the first one is messy – it usually takes at least one to get the feel of rolling the salad rolls). Repeat with remaining rice paper rounds.

Wrap rolls with damp paper towel, store in a resealable bag and chill.

Salad rolls can be made up to a day in advance. To serve, slice each roll in half diagonally and serve with cashew dipping sauce.

Cashew Dipping Sauce

Bring all ingredients up to a simmer in a saucepot over medium heat. Simmer, stirring occasionally, for 5 minutes. Serve sauce warm or at room temperature.