Makes 12

For the dipping sauce:
1 spring onion, finely chopped
1 fresh red chilli, finely chopped
1 x 2cm piece of fresh ginger, peeled and grated
Juice of 2 limes
4 tbsp sweet chilli sauce
2 tsp sesame oil
2 tsp low-sodium soy sauce

For the winter rolls:
100g vermicelli rice noodles or glass noodles, snapped into 5cm lengths
70g baby spinach, chopped
50g bean sprouts
1 carrot, peeled and grated
1 large pomegranate
2 tbsp fresh mint leaves, chopped
4 tbsp fresh coriander, chopped
1 tbsp sesame oil
12 rice paper spring roll wrappers

1. In a small bowl, combine the ingredients for the dipping sauce. Add one tablespoon of water and stir to combine well, then set aside until ready to serve.
2. Prepare the rice noodles according to the package instructions. Drain well, then set aside to cool.
3. In a bowl, combine the cooled noodles with the spinach, bean sprouts, carrot, pomegranate seeds, mint and coriander. Drizzle over the sesame oil and toss to combine well into a filling for the rolls.
4. Dip one of the rice paper wrappers in a shallow bowl of warm water. Allow to soak for 10 seconds until soft. Pat dry on kitchen paper, then place flat on a work surface. Spoon one heaped tablespoon of the filling down the centre of the wrapper.
5. Roll up the wrapper like a burrito, tucking in the ends, then press down to seal.
6. Serve with the dipping sauce.

Per serving: 150kcals, 2.9g fat (0.5g saturated), 26.7g carbs, 2.2g sugars, 4g protein, 1.3g fibre, 0.224g sodium