I much prefer  Summer Rolls to  the fried Spring Rolls – the former are 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  a couple of  egg omelette strips at the centre.  And to 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. For the egg omelette it really helps if you have a  narrrow 9-10cm stainless steel ring to cook it in, but it isn't vital.

Dipping sauce:

200ml water

10g salt 

30g sugar

40ml Japanese/rice  vinegar

1 tbsp Thai fish sauce (or vegan version)

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

30g carrots, peeled and very finely julienned (I also use lightly pickled carrots)

40g cucumber, peeled, deseeded and very finely julienned (I also use lightly pickled cucumbers)

20g (thai) basil, torn in half

80g thin (vermicelli) rice noodles

1 egg, whisked and seasoned with salt, pepper and cayenne pepper

4 large lettuce leaves (cos works well), central stem removed and torn in half

To serve:

20g roasted peanuts, finely chopped

Extra herbs e.g .Thai basil, coriander

• Make the dipping sauce by slowly heating  the 200ml of water, then adding the salt and sugar, and stir well until dissolved. Then immediately take off the heat and add the vinegar, fish sauce  and chilli. Set aside to cool in a small serving bowl

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

• Meanwhile cook the egg in a small frying pan (ideally in a 9-10 cm narrow stainless steel ring) 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. 

• 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 10 seconds). Remove. Place the half sheet over the full one on the bottom  half of the disc nearest you. Then arrange the lettuce and basil in the across the roll, keeping 3 cm away from the edges. Then in the centre, (again, keeping away from the edges), follow this by (in order) the carrot, cucumber, bean sprouts, rice noodles  and finally the egg strips. 

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

• Serve immediately with the dipping sauce in a small bowl. Then  sprinkle  the rolls  with chopped peanuts and extra herbs