Polly Pocketsy

Not only are these healthy but they are perfect to eat when it’s hot outside and you want cool food 

Thai fresh Springrolls with peanut dip 

Cook the shrimp however you like then let them cool . Cover the vermicelli rice noodles with hot water and let soak 5 minutes then strain rinse with cold water and drizzle sesame oil over the noodles and toss

Cut the carrot cucumber avocado and scallions into thin strips then chop the mint  and basil then dip rice paper into a dish of water for 2 seconds add some noodles just off Centre followed by cucumber carrot avocado scallions shrimp mint and basil then fold over roll and tuck in the sides and roll tightly . Repeat until all the rolls are done 

Add peanut butter rice vinegar sweet chilli sauce sriracha sauce juice of one lime soy sauce and 1 clove grated garlic then mix together then dip the rolls in and enjoy