80g uncooked rice noodles or spinach noodles
12 rice paper rolls
100g strawberries, sliced
4-6 spring onions, finely sliced
80g sugar snap peas, thinly sliced
1 medium cucumber, deseeded and cut into matchsticks
30ml chopped coriander leaves
30ml chopped basil leaves
15ml mint leaves
2 Tbsp toasted sesame seeds, to serve
5 Tbsp fresh lime juice
3 Tbsp fish sauce
3 Tbsp water
1 ½ tsp soy sauce
1 ½ Tbsp caster sugar
1 clove fresh garlic, chopped
1 fresh chilli, chopped
Rehydrate the noodles by pouring boiling water over them, allow to stand for 3-4 minutes, then drain and roughly chop.
Prepare the dipping sauce by whisking all the ingredients together to combine.
Dip a rice paper sheet into warm water for 20 seconds until soft and pliable. Drain and place on a moistened board. Arrange sliced strawberries in the lower third of the rice paper sheet, top with spring onions, sugar snaps, cucumbers, noodles, coriander, basil and mint. Drizzle with a little dipping sauce. Fold in the sides and roll up tightly. Repeat with the remaining rice paper sheets.
Serve sprinkled with sesame seeds with the dipping sauce on the side.