• 12 slices parma Ham
• 1 red chilli, finely slices
• ½ carrot, finely slices
• ¼ green pepper
• ¼ red pepper
• 60g bamboo shoots, finely sliced
• 50g bean sprouts
• 1 handful roughly chopped coriander leaves

Coconut marinade:

• 150ml coconut milk
• Juice of 1 lime
• Finely grated zest of 2 limes
• 2 tsp sesame seeds
• 2 tsp grated ginger
• ½ tsp Thai fish sauce

Mix all the ingredients together for the marinade and season to taste. Reserve half of this to use as a dipping sauce.
Toss the vegetables together in the remaining marinade.
Lay a sheet of parma Ham on a  sheet of greaseproof paper. Place a helping of vegetables across the centre of the slice, top with a little coriander and roll the ham around these.
Slice each parma Ham roll into two and serve along with the coconut dipping sauce.