Large Sheets of Asian Rice Paper Pataks Curry paste or curry powder
Sesame Oil
Soy Sauce
Rooster Hot Chile Sauce
Hoisin Sauce
1/2 bunch mint
1/2 bunch basil
1/2 bunch coriander
3 green onions
1/4 head of Knappa cabbage
1 red bell pepper
1 Medium carrot
Very Thin Rice Noodles

"Boil Asian rice Vermicelli size noodles for 2 minutes, then drain and rinse in cold water.

Reserve in a bowl, and cut a few strokes with scissors so that the noodles are manageable.

Cut a 'julienne veg of red pepper, green onion, knappa cabbage or bok choy. Grate one carrot. Rough chop a small handful of coriander, 1/2 bunch of basil and 1/2 bunch of mint.

Mix together.

In a large Stainless Steel empty bowl mix together, one Tablespoons Pataks curry paste, one Tablespoon Sesame oil, two Tablespoons Hoisin sauce, one Tablespoon Soy Sauce and one Tablespoon ""Rooster"" Chili Hot Sauce.

Add the noodles first and stir well, then add the vegetable mixture, working the vegetables thoroughly with your fingers.

It should taste delicious and fresh with herbs, and be slightly spicy. Do not make it too wet with sauce, it is easier to control the amount by coating the sides of the bowl than to add the sauce directly to the mix.

The tricky part.
To make salad rolls, use the large round rice paper sheets and soak 3 at a time in a sink or large bowl of room temperature water.

Pick up gently and place on a damp tea towel.

Put no more than two tablespoons, or a small handful at a time, lining the mix in a cigar shape at the end closest to you. Then tucking the rice paper under, roll like a large cigar and tuck the sides under.

Place on another damp tea towel.

This cannot be done the day before and the trick is to not try to fill with too much at a time, but to tuck the mix in very firmly as you roll. Alternatively you can leave one side open and put a small piece of lettuce or Purple Basil leaf to garnish the open end.

The easy part.
To make the Ginger-Lychee Dip.
Take a piece of ginger about 1 inch by 2 inches and without peeling grate it all on the small holes of a box cheese grater or rasp.

Drain one can of lychee fruit, (or use 3/4 cup of apricot jam or any other canned fruit or marmalade).

Put the fruit in a blender, and add one Tablespoon of Dijon mustard, 2 Tablespoons of Seasoned Rice Wine Vinegar and a pinch of cayenne.

The fun part...take all the grated ginger and press through a tea strainer or simply squeeze in your fist. You will be amazed how much juice you get out of what seems a dry piece of ginger root.

Add at least one Tablespoon and more likely two, into the blender and process. It should be hot and spicy on the back of the throat and give a very nice ginger flavour.

Store in a mason jar in the fridge.

Serve the ginger lychee dip along peanut sauce and some straight Rooster hot sauce in their own small rameikins with tiny spoons.

Try each sauce one by one with salad rolls cut in 2 on the diagonal. For a nice presentation, spread frozen banana leaves or blanched bok choy on a bamboo platter and lay each half salad roll against another piece. "