Roll With It: Rainbow Rice-Paper Rolls with Sunflower-Lime Dip

Grab this

• 85 g dry rice vermicelli noodles
• 12 round rice-paper wrappers
• 6 butter lettuce leaves, torn into strips
• 1 ripe mango, peeled and cut into thin batons
• 1 medium carrot, peeled and cut into thin matchsticks
• 1/2 English cucumber, cut into thin matchsticks
• 1 small red bell pepper, cut into thin strips
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1/2 cup unsweetened sunflower seed butter
• 3 tablespoons fresh lime juice
• 2 tablespoons reduced-sodium tamari
• 2 tablespoons pure maple syrup
• 1 teaspoon finely grated fresh ginger
• 1 small garlic clove, finely grated
• 3 to 5 tablespoons warm water

Do this

1. Place the rice vermicelli in a heatproof bowl, cover with boiling water and let stand according to the package directions, usually 4 to 6 minutes. Drain, rinse under cold water and shake dry.
2. Whisk the sunflower seed butter, lime juice, tamari, maple syrup, ginger and garlic in a small bowl. Whisk in warm water 1 tablespoon at a time until the dip is smooth and easy to dunk into.
3. Arrange the noodles, lettuce, mango, carrot, cucumber, bell pepper, mint and cilantro in separate piles beside a clean board. Fill a wide shallow dish with warm water.
4. Dip one rice-paper wrapper in the water for 5 to 8 seconds, just until flexible but not fully soft. Lay it flat on the board; it will continue to soften as you fill it.
5. Place a little lettuce, noodles, mango, carrot, cucumber, bell pepper and herbs in a compact horizontal line across the lower third of the wrapper, leaving a 4 cm border on both sides.
6. Fold the bottom edge snugly over the filling, fold in both sides, then roll upward firmly like a burrito. Repeat with the remaining wrappers and filling.
7. Serve three rolls per person with the sunflower-lime dip. For the neatest presentation, slice each roll diagonally with a damp sharp knife just before serving.