|0.00||pak choy — or baby spinach|
|1.00||fresh ginger — finely chopped|
|1.00||green chillies — finely chopped|
|1.00||lemongrass — stalk, finely chopped|
|50.00 g||cashew nuts — finely chopped|
|0.00||fresh coriander — handful, finely chopped|
|0.00||sprouts — handful|
|10.00 ml||palm sugar — dissolved in hot water|
Soak the rice paper in water until soft, pat dry and place on a dishcloth.
Line each sheet with a Pak choy or spinach leaf, leaving a 2 cm border around the rice paper.
Add a little ginger, chilli, lemongrass, cashew nuts, coriander, avocado, sprouts and palm sugar to each leaf.
Fold the two shortest sides of rice paper in and roll until it resembles a sausage.
Cut each roll on the diagonal and serve with a Thai dipping sauce.
THAI DIPPING SAUCE
Mix together 20 ml dark soy sauce, a dash of lime juice, a few drops Tabasco sauce, a drop of fish sauce and a touch of palm sugar.