Vietnamese Rolls

2 rice paper sheets per person 
1 tbsp soy sauce 
1 tsp grated ginger 
1 tbsp sweet chili 
Choose from – grated carrot, finely slices cabbage or lettuce, sticks of cucumber, sliced avocado, tofu 
Run the rice paper under water both sides, places on a damp piece of kitchen towel and leave for 2-3 minutes. Place on a non-stick board and put the filling in the mid- dle about 3 cms from the edge lengthways in a pile. Fold the edges in on the right and left then fold and roll the other edges in. Mix the soy, ginger and chili together in a small bowl for dipping. 
These are better if you can leave them for an hour or so to firm up.