Shichimi togarashi radish mayo fresh spring rolls

A quick and pretty snack to hoover up all the crunchy bits and bobs from the spring garden. Swap out any of the veg for whatever you have.

Serves 1

3-4 radishes, finely sliced

25g sugar snap peas or mangetout, finely sliced

1 spring onion, finely sliced

A few sprigs of fresh herbs (such as mint, sorrel, chervil, parsley, coriander), leaves picked

1 tbsp mirin

1 tbsp rice wine vinegar

4 rice wrappers for spring rolls (I use Blue Dragon)

¼ tsp sesame seeds

Pinch nori sprinkles

1 tbsp mayonnaise

¼ tsp shichimi togarashi

1 Toss the veg and herbs in a bowl with the mirin and vinegar. Set aside.

2 Pour some hot water into a round, shallow dish that is big enough for a rice wrapper to sit flat in the bottom. Take one wrapper and soak it in the water for about 1 min. It will soften and become malleable. Gently place the wrapper onto a damp chopping board. Working quickly, make a neat line of vegetables and herbs in the middle of the wrapper. Sprinkle with sesame seeds and nori sprinkles.

Roll it up, tucking in the edges as you go to make a neat tube. Repeat with the rest of the wrappers and the fillings, you’ll soon get the hang of it.

3 Mix the mayo with the shichimi togarashi. Dunk the vegetable rolls into the mayo and dig in. »

“Right now the countryside is more bounteous than the garden – lush drifts of nettles and wild garlic”