Summer fresh rolls with cilantro

• 1 bunch Cilantro | leaves
• 1 Head crystal lettuce | sliced
• 2 Carrots | in matchsticks
• 180 g (6.3 oz) Vermicelli noodles | cooked
• 8-10 Spring roll wrappers
• 2 Cloves garlic | grated
• 4 tbsp. lime juice
• 4 tbsp. Soy sauce
• 2 Red thai chillies | minced

1. Mince cilantro leaves and toss together in a bowl with lettuce, carrots and vermicelli.
2. Submerge spring roll wrappers in warm water until soft, about 10 secs, then lay flat.
3. Add filling and roll up tightly from the bottom, tucking the sides in halfway.
4. For the dip, chop cilantro stalks and combine with garlic, lime, soy, 4 tbsp. sugar and chillies. Enjoy!