Jicama and tofu spring rolls with peanut sauce

Make the peanut sauce first: oil, garlic, chilies, lemongrass, coconut milk, bean sauce and roasted peanuts.

Start with a hot pan, hot but not extremely hot, so the herbs and roots do not burn. Lemongrass in first.

Add the garlic and the bean sauce, then the coconut milk, which gives the sauce body and a little sweetness.

Do not let the coconut milk boil; cooked at high heat it takes on a cooked flavour instead of the delicate uncooked coconut flavour.

Add the butter.

Add chopped fresh red chilies.

Keep the sauce thicker than it looks it should be, so it clings to the rolls when they are dipped.

Top the sauce with fried shallots, roasted peanuts and a dab of freshly chopped chilies.

Layer the rolls with tofu, fresh herbs, sauteed jicama and sauteed carrots.

Saute the radishes in annatto seed oil for colour.

Hold the rice paper in damp cloths so it is wet and pliable; too wet and it is a problem, too dry and it is hard to roll.

Use red perilla, basil and a lemony mint as the herbs.

Roll on eight-inch rice paper, which gives a roll of about two bites.

Put whatever should show through the rice paper in towards the end of the roll, so it stays transparent and visible.

Lay the jicama down first: it is soft and pliable, while tofu laid first can tear the rice paper on its sharp edges. Tofu on top, then red perilla.

Place the radishes in a concentrated area so they show through the paper.

Roll, then line the plate up with some leaves to garnish.