Vegetarian Vietnamese Spring Rolls with Ballymaloe Fiery Relish | Ballymaloe Foods

Ingredients

• 10 sheets of rice paper wraps
• 40g rice vermicelli
• Olive oil
• ½ red pepper (trimmed and cut into 3" julienne sticks)
• 2 spring onions (cut into 3” juliennes)
• 1 small cucumber (halved, de-seeded and cut into 3” juliennes)
• 1 large carrot (peeled & julienned)
• 5 broccolini (or broccoli) (split into quarters on the length)
• 10 green beans (topped, tailed and split in half on the length)
• 20 lettuce leaves
• 20 large mint leaves
• For your Dressing:
• 1 tsp honey
• 3 tsp rice wine vinegar
• Sea salt & freshly-cracked black pepper
• For your Dipping Sauce:
• 8 tbsp light soy sauce
• 3 tsp Ballymaloe Fiery Relish
• 2tsp honey