All my children were either out or away and I didn't fancy cooking per se, I wanted something fresh and light and knew I had LOADS of veg in the fridge and some rice paper rolls in the cupboard.
In making these raw veg Vietnamese rolls I shot myself in the foot as the prep and time involved creating them is really quite arduous (I could've cooked something in half the time) however once all the chopping is done, the process is very straight forward and the results are so pretty.
Inside these I loaded a mix of peppers, avocado, red onion, carrot, blanched green beans & cucumber. The rice wrappers are VERY bland so were crying out for a spicy dipping sauce which I quickly mixed up with Korean gochujang paste, cider vinegar, a dash of soy and a little olive oil.
The sides of olives and crisps were #justbecauseIfanciedthem