Whisk all the dressing ingredients together and set aside for the flavour to bloom. You’re after a thick drizzle consistency, adding a little splash of water as you go will help achieve this.
Place your rice wrappers in a dish with around 1cm of water, one at a time, until rehydrated. It only takes 10-15 seconds to rehydrate. Don’t be tempted to over soak them, the wrapper will continue to soften once it’s taken out of the water bath.
Begin filling your rolls by placing your wrapper on a damp plate (to prevent it from sticking). Start from the bottom quarter by placing a handful of noodles, followed by some carrot and cucumber sticks on top, then finishing off with some pineapple, red cabbage and herbs. Be mindful not to overfill the wrappers as it makes them really tricky to roll.
Time to get rolling! Roll the shorter end over your filling first, then tuck both sides in before continuing rolling upwards. It may take a few goes to get the knack, but it won’t take long to get the hang of it!
Repeat until you have rolled all 12 rolls. Cut each in half, sprinkle with some sesame seeds and chopped peanuts and serve with a dollop of delicious spicy peanut dipping sauce and squeeze of fresh lime juice.

Notes:

Any leftover fillings makes the most delicious noodle salad. Simply toss to combine, add a little extra water to thin the rest of the spicy peanut dressing and mix together with a generous squeeze of lime. A deliciously healthy packed lunch bursting full of plants.

Rainbow rolls recipe: summery veggie stuffed wraps and satay dipping sauce recipe