I love spring rolls – they’re well know across South East Asia as healthy chewy flavoursome wraps  – but these are my favourite. They were made in a cookery class in Phnom Phen. The chef  gave some great tips such as using 1½ rice paper discs per roll to give structural strength and adding  an egg omelette strip at the centre.  And make each roll one at a time. Omit the egg if you’re vegan but it is a lovely addition if you’re vegetarian. You could also add a few small cooked prawns if desired but be careful not to overfill otherwise they will be hard to roll. 

Dipping sauce:

200ml water

10g salt 

50g sugar

40ml Japanese/rice  vinegar

½  very finely chopped Thai red chilli

Rolls:

6 x 22cm rice  paper spring roll discs (Wing Yip do them)

40g bean sprouts, cut in half

20g very finely julienned carrots

60g cucumber, very finely julienned

20g (thai) basil, torn in half

120g thin rice noodles

1 egg, whisked

4 large lettuce leaves (cos works well), torn 

To serve:

20g roasted peanuts, finely chopped

Extra herbs e.g .Thai basil, coriander

• First cook the egg in a small frying pan in a little oil to make a firm but not too solid omelette.  It won’t take long. Remove from pan, allow  to cool for a few minutes then cut into ribbons. Set aside. 

• Meanwhile, soak the thin rice noodles in boiling water according to your packet , drain, rinse with cold water and set aside.

• Meanwhile, make the dipping sauce by slowly heating up the water, then adding the salt and sugar, and stir well until dissolved. Then take off the heat and add the vinegar and chilli. Set aside to cool in a small serving bowl

• To make the rolls, fill a large bowl with cold water. Take one whole and a halved rice paper discs and dip into water to make then moist and soft (about 5 seconds). Remove. Place the half sheet over the full one. Then arrange the lettuce and basil in the middle of the roll, keeping 3 cm away from the edges. Follow this by (in order) the carrot, cucumber, basil and egg. 

• Fold each rice paper sides in. Do an initial loose roll, then tuck in the lower edges and roll fairly tightly, sealing with water as you finish. Place seam side down on a plate. Repeat these stages for your second spring roll.

• Serve immediately with the dipping sauce in a small bowl adding  the  chopped peanuts  at the last minute and extra herbs if using