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These spring rolls are uncooked and therefore easy to make, as well as being healthy. You can either serve them as an appetizer, or as a main course with a bowl of steamed fragrant Thai rice. The rice wrappers are available from large supermarkets or Chinese grocery stores.

Serves 4

Spring rolls

1 small red pepper (bell pepper), seeded and cut into very fine julienne strips

Drizzle of cold pressed extra virgin olive oil

110g/4oz bean sprouts, blanched for I minute in boiling water, drained and refreshed under cold running water

¼ small cucumber, peeled, seeded and cut into fine julienne strips

1 medium carrot, peeled and cut into fine julienne strips

2 spring onions (scallions), cut into very fine strips

7g/¼oz each mint, coriander (cilantro) and basil leaves, coarsely chopped

60g/⅓ cup roasted, salted almonds, crushed

Freshly ground black pepper

2 packets rice wrappers (12)

Dipping sauce

Juice of 2 limes

2 tablespoons soy sauce*

4 teaspoons rice or sherry vinegar

Minced chilli in oil or dried flaked chillies

2 tablespoons clear runny honey

3 teaspoons sesame seeds

4 tablespoons tomato ketchup

First make the rolls. Stir-fry the peppers in the oil in a pan for a few minutes and leave to cool. Mix the peppers with the bean sprouts, cucumber, carrot, spring onions (scallions), herbs and nuts in a bowl. Season with pepper but not salt, as you are already using salted almonds.

Dip a rice wrapper in warm water until it is pliable and then place on a very wet tea towel on a clean surface. Generously pile a line of the vegetable mixture along the lower edge. Roll the rice wrapper away from you, tucking in the ends as you go. If you dip your fingers in water this prevents the rolls from getting sticky. Place each roll seam-side down on a serving plate. Make up each roll in the same way.

To make the dipping sauce, mix the ingredients together in a small saucepan, bring to the boil and boil the sauce for about 30 seconds. Drizzle it all over the plate of spring rolls or serve alongside. You can decorate this dish with some exotic flower heads or leaves and serve immediately.