Vietnamese Spring Rolls, with Green Tea with Jasmine Sweet Chilli Nam Jim

• Prepare vermicelli noodles according to packet instructions.
• Whisk all sauce ingredients together and set aside for the flavours to mix.
• Prepare rice wrappers, one at a time, according to instructions on the packet. Put rehydrated rice wrappers on a bench.
• Start filling the wrapper, but make sure you do not overfill. Put all julienned vegetables and cabbage in a stack at the very bottom. Then a clump of rice noodles, followed by a small piece of lettuce leaf wrapped round the veg below. Put two peach slices on the lettuce and mint leaves on top.
• Once you finish with the filling, start rolling like a burrito. Fold sides over and start rolling from the bottom, making sure you hold the filling tightly with your other hand. It takes a few goes to get the knack of it!
• Repeat the previous two steps until you’ve run out of filling or/and wrappers. Cut rolls in half and enjoy them fresh, dipped in nam jim.

Dilmah Green Tea with Jasmine Sweet Chilli Nam Jim

• Place garlic, tea leaves and coriander roots into a mortar and pestle. Grind and add grated palm sugar.
• Add sauces and mix.
• Add elixir and lime juice.
• Mix together and set aside to enhance the flavours.