You can get tapioca sheets in the asian shops. The sheets look like slightly transparent, brittle tortillas and cost about £1 to £2 for a packet of 20 odd sheets.

Ingredients for spring-rolls:

• Tapioca/Rice sheets
• Rice vermicelli
• Vegetables
• Lemon Juice

• 3 parts peanut butter
• 2 parts apple cider vinegar
• 2 parts soy sauce
• Sugar and cayenne pepper to taste
• Add water for the right sauce consistency.

How you cook it:
If you have a food processor – USE IT! Otherwise the process is quite tedious. Coursely chop up your veg and herbs and whiz in the food processor until its in little bits. If you don’t have a food processor, grate all your vegetables or finely chop. Add a good amount of lemon juice to your veg mix and let it marinate for an hour or two. Right before you’re ready to make the spring rolls, boil up your vermicelli. It won’t take too long – a couple minutes. Drain well. Then break out your tapioca sheets. Have a pan, big enough to hold a sheet without it folding, ready with hot water from the kettle on one side of your work space. Have the veg bowl with a spoon in front of you. Have the well drained vermicelli in your work space as well. Take out a sheet and soak it in the hot water pan – this will make the brittle sheet pliable. Once its pliable, set it on a cutting board or plate. Scoop some vermicelli in, then scoop some veg mix on top. Roll into the shape of a burrito/spring roll by folding in the sides. Repeat until you have no veg mix left!

For spicey peanut sauce:
Whizz the peanut butter, apple cider vinegar and soy sauce in your food processor. Add sugar for a bit of sweetness and cayenne pepper for the spicey kick. Then add water bit by bit till you get a nice sauce consistency.

Tips: