Spring Rolls with Satay Sauces

Serving Size

1
Blitz the chillies and garlic in a food processor. Put the water, sugar, vinegar and fish sauce in a saucepan with 1 tbsp salt and the chilli-garlic mix. Set over a medium heat and cook until the sugar dissolves. Simmer for 3-4 minutes, whisk in the cornflour, then simmer for 1 minute more. Cool then store refrigerated in jars.
2
For the satay dip, whisk together the peanut butter, soy sauce, honey or maple syrup, water and lime zest and juice. Season and set aside. Garnish with peanuts.
3
Mix the tuna and mayonnaise in a bowl. Fill a separate dish with boiling water big enough to fill the rice paper sheets.
4
To assemble the rolls, dip 1 sheet of rice paper into the water then lay flat on a surface. Add the avocado, snow peas, red pepper, carrot, cucumber, a spoonful of tuna and the herbs — fold over the bottom, tuck in both sides, then roll up tightly. Repeat with the remaining sheets and filling. Serve with the two dips.

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