Vegetable Summer Rolls & Peanut Sauce

Place sushi rice in a medium pot and run water over it. Wash the rice by rubbing it between your hands. Rinse the rice until the water runs clear.

Add the same amount of water to the pot as rice. Bring the pot to a boil, then turn down the heat to the lowest setting. Cover the pot with a lid and cook for 15 minutes.

Turn off the heat and keep the lid on the pot for 10 minutes.

Add the apple cider vinegar, sugar, and salt to the rice. Mix the rice with a fork, making sure the vinegar distributes through the batch. Let the rice cool under a fan before using.

Prepare a water bath with tap water. Place one rice paper sheet into the water bath and let it soak until soft and pliable, about 20 seconds.

Place the sheet flat onto a board and dab it dry with a kitchen towel. Cut the sheet in half.

On the side closest to you, add sushi rice, then a little of each vegetable.

Take the side closest to you and roll it over the filling, wrapping around the filling. Then roll towards the other point into a cone shape. Neaten the summer rolls by cutting off any excess rice paper or ingredients sticking out. Sprinkle each summer roll with a little black sesame seeds.

Place all ingredients into a blender & blend until semi-smooth & well combined. Serve with summer rolls & garnish with coriander leaves.