Radish Vietnamese spring rolls served with a nut dipping sauce – Food & Home Magazine

Ingredients

• Spring rolls
• 8 rice-paper wrappers
• 5 radishes, thinly sliced
• 50g dried cranberries
• 1 small red cabbage, thinly sliced
• 5 spring onions, sliced
• 1 cucumber, chopped
• 1 yellow pepper, cut into strips
• 1 green pepper, cut into strips
• 1 handful fresh basil leaves + extra, to garnish
• 5ml (1 tsp) black sesame seeds + extra, to garnish
• Nut dipping sauce
• 60ml (¼ cup) peanut butter
• 30ml (2 tbsp) soya sauce
• 100g cashew nuts
• 30ml (2 tbsp) rice vinegar
• 150ml coconut milk
• 5ml (1 tsp) dried chilli flakes
• Juice of 1 lime
• Salt and freshly ground pepper, to taste
• Baby radishes, to garnish
• Lime wedges, to serve