Recipe:

1. Preheat the oven to 200C/180 fan/gas mark 6. Trim the ends of the sugar snap peas and remove the tough string that runs along the side of them. The best way to do this is to snap and pull the ends to peel the strings.
2. Add the sugar snap peas to an oven tray, drizzle with a little olive oil, season with garlic powder, salt and pepper. Roast for 15 minutes, until tender and lightly charred.
3. While they're roasting, make the dipping sauce. Mix soy sauce, vinegar, sesame oil, honey/maple syrup and chilli flakes together in a small bowl. Set aside.
4. Bring a small saucepan of water to boil, and cook the rice noodles for about 4 minutes (or according to packet instructions) until just al dente. Drain and rinse them under cool water and return them to the saucepan. Turn off the heat, toss the noodles with 1 tsp sesame oil and salt, and set aside.
5. Now it's time to make the rolls. Make sure you have all the ingredients close by and ready. Put one rice paper in a large bowl of water and let it rest for about 10 seconds, or until the sheet is bendy but not super soft. Carefully lay it flat on your work surface and cover the lower third of the paper with 2 basil leaves, some rice noodles, and 4 sugar snap peas, leaving about 2 cm of open rice paper around the edges. Sprinkle sesame seeds and add a squeeze of lime juice.
6. Fold the lower edge up over the fillings, rolling upward just until the filling is compactly and covered. Fold over the short sides, then roll it up. Repeat with the remaining ingredients.
7. Serve the sugar snap pea rolls with sesame dipping sauce on the side.
8. Serve them whole, or sliced in half. Enjoy!