This is one of my favourite recipes; so easy to make and perfect for new year healthy eating. You can add whichever fillings you want, ideal for using up leftovers. I have kept these vegan but you could also add shredded chicken or tofu for more protein.

Ingredients: (serves 2)

• 6 rice paper wrappers (I got mine from Waitrose but they are also in asian supermarkets)
• 1 red pepper, shredded
• 1 carrot, shredded
• 1/4 of a cucumber, with the seeds taken out, shredded
• Half a mango, shredded
• Handful red cabbage, shredded
• 3 spring onions, shredded
• 1 red chilli, shredded
• Handful of mint
• Handful of coriander
• Handful of thai basil (if you can find it- they sell it at Waitress or thai supermarkets)

For the dipping sauce:

• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tsp sesame oil
• 1 tbsp lime juice
• 1 tbsp sweet chilli sauce

Method:

1. Get a large bowl/ pan of warm water.
2. Take a wrapper and soak in the warm water for 10-15 seconds, until soft.
3. Put some olive oil onto a chopping board, so the wrapper does not stick.
4. Place the wrapper on the board. Fill with the vegetables and herbs, being careful not to overfill.
5. To wrap, take the 2 short ends and fold in. Then roll the longer ends.
6. Cut in half.
7. Mix all the ingredients for the dip together.

I often serve this with 3 dips; the one above, hoisin sauce and a chilli oil. If you have left over chopped vegetables, then just chuck into a take away box with some sauce, shredded chicken and salted peanuts- perfect for a leftover lunch the next day.