Add your sesame oil and your chopped garlic. Gently fry for about 1 minute.
Stir on low heat until the sugar has dissolved and all the ingredients are well combined. Turn the heat off and set aside.
Have a bowl of cool water, a clean chopping board and all of your chopped and weighed out ingredients ready and neatly placed out on your work surface.
Quickly dip the rice paper roll in the bowl of cool water, then let some of the excess water drip off before placing it flat out on your board.
Start neatly placing your ingredients on the rice paper roll. I placed the ingredients in this order. I added some lettuce, some rice noodles, a few slices of spring onion, some carrot, some cucumber, some bean sprouts, a few mint leaves, some Thai basil and a few sprigs of chives.
Fold the edge of the rice paper over the filling while firmly tucking in all of the ingredients. Tuck the sides of the rice paper in and then finish rolling up your spring roll. (look at the pictures in the post if you are confused).
Roll the rest of your spring rolls.
Serve with the peanut dipping sauce and enjoy.