Summer rolls with satay sauce

Instructions

1. Cook the noodles to pack instructions, then cool under cold running water and drain.
2. Carefully fill a shallow bowl with hot water and dip a wrapper into the water until pliable. Transfer the wrapper to a board and place one-eighth of the noodles, vegetables and coriander in a line on one side of the wrapper, leaving a 3cm border at the top and bottom.
3. Mix the oil, rice vinegar, one-third of the lime juice and the chilli together, then spoon a little over the vegetables. Fold the top and bottom of the wrapper over the ends of the vegetables, then roll the vegetables up in the wrapper and set aside. Repeat with the remaining wrappers.
4. In a small bowl, mix the PBfit with 11⁄2 tablespoons cold water, soy sauce, agave syrup and remaining lime juice, and serve alongside the rolls for dipping.