1: Chop the cucumber into small sticks

2: Grate the carrots

3: Put the cucumber, carrots and beansprouts in a bowl with the juice of the lime and the soy sauce. Leave to marinade for 30 minutes

4: Chop the salad leaves and herbs into strips

5: Place the rice paper on a chopping board, sprinkle with water and rub until it softens

6: Add a quarter of the filling ingredients to the rice paper and fold over them, tucking in the sides as you go along and repeat until you have four rolls

7: For the sauce, place all of the ingredients into a blender and blend until smooth adding water until the mixture is loose