Mix together the soy sauce, siracha and sesame oil. Set aside for dipping.

Set up a rolling station with all your vegetable fillings, a shallow room temperature water bath for the rice paper and a damp towel on a flat surface to roll on. You will make one fresh roll at a time.

Place one rice paper sheet into the water, submerging it completely, and wait for 10 seconds. Remove the rice paper from the water, letting the excess water drip off a little. Transfer to your damp cloth/kitchen towel.

Place 2 shrimp halves next to each other, flat in the centre of the bottom third of the rice paper.

Place about an eighth of each of the vegetables lined up on the top of the shrimp, keeping in mind you are making a cylinder. Finish with 2 snips of Jute Gardens Micro Radish spread out over top of the vegetables.

Fold the rice paper edge closest to you over the vegetables and tuck it under, tightening the roll a little. Fold in each side about an inch or so to contain everything. Continue to roll the rice paper tight to finish. Place the rolls onto serving dishes as you complete them. Repeat with remaining ingredients.

Serve with spicy soy dip.

Makes 8 rolls.