Rice paper can be found in most supermarkets at this point - and is super yummy for fresh spring rolls. We've used leftover chicken from chicken cordon bleu as filling, but if you don't have any leftover meats, cook a chicken fillet or two - or leave out meat altogether. Just remember to adjust your shopping list accordingly. Enjoy!

Directions

1. Lightly toast the sesame seeds on a dry pan and set aside.

2. Mix water, soy sauce, fish sauce and sugar in a bowl, until the sugar dissolves. Add lime juice and taste - soy and fish sauce vary a lot in flavour, depending on brand and strength, so adjust the taste with a bit more water, fish sauce, soy sauce, sugar or lime juice, until it tastes the way you like it. Mix a few sesame seeds into the dip.

3. If you like, you can bring the ingredients to the boil in a small pot and thicken with some corn flour mixed with water. But the "classic" version is served cold. But hey! Traditions are made to be broken, so do exactly as you like!

4. Wash the cucumber and bell pepper, peel the carrots and cut everything into toothpick thin strips. If you like, and if you fancy warm filling, you can warm up the chicken on a pan - but the rolls are delicious cold, too.

5. Place everything on the table, along with a tray or bowl filled with a mix of boiling and cold water, so it's lukewarm. Soak a piece of rice paper in the water for a few seconds. Once soft, take it out. Place the fillings you like in the centre and roll up. Serve with Thai dip and some sweet chilli sauce for dipping - and optionally, some of the veggies mixed together for a quick salad topped with peanuts.

6. Enjoy!