Fresh Herb Rice Paper Rolls with Creamy Peanut Dip

Method

1. To make the peanut sauce, combine the hoisin sauce, smooth peanut butter, sesame oil, and chilli sauce in a small bowl. Add 3 tablespoons of water and whisk until smooth. Transfer to a serving bowl and set aside.
2. Place the rice noodles in a heatproof bowl and cover with boiling water. Let them soak for 3 minutes until softened, then drain and rinse under cold water. Spread the noodles on a clean tea towel and cut them into roughly 12 cm lengths using kitchen scissors.
3. Arrange the rocket, red onion half moons, carrot matchsticks, red pepper matchsticks, coriander leaves, and mint leaves in separate piles on a large tray for easy assembly.
4. Fill a shallow bowl with hot water. Submerge one rice paper wrapper for about 30 seconds until it becomes pliable. Remove and lay it flat on a clean kitchen towel to blot off excess water.
5. Place 2 mint leaves on the upper third of the wrapper. Across the lower middle, arrange a small portion of rocket, red onion, carrot, red pepper, coriander, and the cut noodles.
6. Fold the bottom edge of the wrapper over the filling, then fold in the sides tightly. Roll the wrapper upward into a compact spring roll, keeping the seam side down. Place on a tray and repeat with the remaining wrappers and filling.
7. To serve, slice each roll diagonally with a very sharp knife just before serving, or leave them whole. Accompany with the prepared peanut dipping sauce.