Crystal salad rolls

Peel carrot and cucumber and cut into matchsticks. Thinly slice the corn and peas lengthwise, and thinly slice the avocado to match. Mix the lime juice, fish sauce and chilli, then gently mix with the rest of the vegetables and herbs.
Taste and adjust seasoning if necessary. Soak rice paper rounds, one at a time, in warm water for about a minute until softened. Take out, place flat on a clean towel, and pat dry. Place a spoonful of the mixture in the centre.
Fold over the sides, then roll up. Refrigerate, sealed with plastic film, but make on the day of serving. Unless using very small rice paper rounds, slice across.

Variations: If you like a sweet-sour flavour mix 1 – 2 teaspoons brown sugar with the lime juice. Or mix the filling with 1 – 2 tablespoons Thai sweet chilli sauce. Add a good handful of fresh bean sprouts for texture and to bulk the filling.