Put the mung beans in a large pot, cover with water and boil for 40-60 minutes, or until tender. Drain off the excess water and set aside to cool completely.
While the beans are boiling, prepare the rice noodles according to the instructions on the packet. Drain well, place in a bowl, stir in the KNORR Creamy Sweet Chilli Salad Dressing and allow to cool.
Now assemble your first summer roll. Pour some warm water into a big shallow bowl. Place a rice paper wrapper into the water for about 30 seconds, or until it is just soft.
Gently lift the wrapper out of the bowl, shake off the excess water and place it on wooden board. Gently pat the top of the wrapper with kitchen paper to remove excess water.
Arrange some mung beans in the lower third of the wrapper (the edge closest to you), leaving about 2.5cm of space on the right and left hand sides.
Cover the mung beans with a portion of rice noodles, then add some watercress, pak-choi leaves, mint and peanuts.
Pick up the edge of the wrapper closest to you and fold it up and over the filling. Now fold in the right and left sides of the wrapper to close up the ends, as if you’re making an envelope.
Roll the wrapper away from you again to form a neat parcel. Placed the summer roll seam-side down on a serving platter.
Repeat these steps with the remaining seven wrappers.
Pour some extra KNORR Creamy Sweet Chilli Salad Dressing into a little bowl.
Serve the rolls with fresh lime wedges and sweet chilli dip.