50g/1 ¾oz rice noodles
8 rice paper sheets
2 carrots, cut into
½ red pepper, deseeded and cut into matchsticks
80g/2 ¼ oz/oz/1/2 cup almonds, finely chopped
1 tbsp chia seeds
1 handful of mint leaves, finely chopped
1 handful of coriander/cilantro leaves, finely chopped
2 nori sheets, cut into quarters
Sesame Dipping Sauce
4 tbsp tamari soy sauce or coconut aminos
½ spring onion/scallions, finely sliced
1 tsp mirin or rice vinegar
2 tsp toasted sesame oil
1 tsp brown sugar or coconut sugar
1 tsp crushed chillies/hot pepper flakes
1 tsp sesame seeds
To make the sauce, put all the ingredients into a bowl and whisk together. Leave to one side to allow the flavours to develop.
Put the rice noodles in a saucepan and pour over boiling water to cover generously. Leave to soak for 2 minutes, then drain thoroughly in a colander. Pour boiling water into a large heatproof bowl or saucepan to depth of 1cm/1/2in. Submerge a rice paper sheet for 10-15 seconds until it becomes transparent and flimsy. Carefully lift it out and lay it flat on a plate, then fill it as follows.
Starting close to the edge of the rice paper nearest to you, start to make a narrow layer of filling along that horizontal edge, using a one-eighth portion of carrot, cucumber, pepper, almonds, chia seeds, mint and coriander/cilantro on top. Pick up the lower edge of the rice paper and tuck it over the filling, then, using flat hands, make one rolling movements to cover the filling in same of the rice paper. Tuck in the sides and roll again tightly to finish.
Put the rice paper roll on one quarter of a non sheet and roll it up in the nori sheet. Leave to one side and repeat with the remaining rice paper sheets. Cut each roll in half and serve with dipping sauce.