Fresh & Naked Vietnamese Summer Rolls with a Zingy Dipping Sauce 

For the dipping sauce 

• 1 red chilli, de-seeded and finely chopped
• 1 small thumb ginger (about 2cm), peeled and finely chopped
• 1 garlic clove, finely chopped
• 2 tsps caster sugar
• Juice of 1 lime
• 2 tbsp fish sauce

For the Summer Rolls

• 100g Vermicelli rice noodles
• 1 tbsp toasted sesame oil
• 1 tbsp soy sauce
• 12 x 22cm round Vietnamese rice paper wrappers
• 1 red or orange bell pepper, sliced into thin strips (seeds discarded)
• 1 bag of Fresh & Naked Lambs Lettuce, washed and dried in a salad spinner
• Handful each of mint and coriander
• 40g toasted peanuts or cashews, roughly chopped