Rainbow rice paper rolls

• 8 rice paper sheets check the label
• 1 carrot
• ½ cucumber
• ½ red pepper
• 1 ripe avocado
• 1 handful mint or basil leaves
• Peanut dip
• 2 tbsp peanut butter
• 1 tbsp tamari, gluten-free soy sauce check the label
• 1 tbsp lime juice
• 1 tsp maple syrup
• 3 tbsp warm water

1. 1

   With a grown-up: sharp knife

   Cut the carrot, cucumber, pepper and avocado into thin sticks about as long as a finger.

2. 2

   Put each colour in its own little bowl, and the herb leaves too. That is your rainbow.

3. 3

   Fill a wide bowl with warm tap water. Dip one rice paper sheet for about 10 seconds, until it just goes soft.

   Dip one sheet in warm water. Count to 10.

4. 4

   Lay it flat on a damp tea towel or board. Put a few leaves and one stick of each colour in a line near the bottom.

   Lay it flat. Put a line of veggies near the bottom.

5. 5

   Fold the bottom edge over the filling, fold in both sides, then roll up tightly like a burrito.

   Fold the bottom up, fold the sides in, then roll!

6. 6

   For the dip, whisk the peanut butter, tamari, lime juice and maple syrup, then add warm water a spoon at a time until smooth.

7. 7

   Eat straight away, dipping as you go.

Tips

Most rice paper is just rice, tapioca and salt, but check the label. Regular soy sauce has wheat in it: use tamari marked gluten-free. For a nut-free dip, use sunflower seed butter.