Vietnamese spring rolls

Fresh, healthy and vegetarian-friendly, these summer rolls would make an excellent starter or light lunch

Makes: 10 spring rolls

Ingredients:

5 small baby marrows

1 small cucumber

Handful fresh coriander, chopped

Handful fresh mint, chopped

125ml (½ cup) sweet chilli sauce

10 Vietnamese spring roll wrappers

10 fresh basil leaves

5 nasturtium leaves, finely sliced

60ml (4 tbsp) soy sauce

Method:

1) Cut baby marrows and cucumber into thin ribbons with a vegetable peeler, then toss with the coriander, mint and sweet chilli sauce.

2) Dip each spring roll wrapper in warm water for a minute until transparent. Spread out on a counter or board. Put a spoonful of cucumber mixture on one side of each wrapper, top with a basil leaf and roll up, tucking in the sides and sealing with a little water. Place on a tray, cover with plastic wrap and refrigerate until needed.

3) Mix the nasturtium leaves with the soy sauce and serve with the spring rolls.