Prepare the rice noodles according to the instructions on the package. Rinse under cold running water. Drain the corn.
Slice the sweet peppers and one spring onion into thin strips of 10 cm
Fill a bowl with warm water. Quickly dip the rice paper wrapper in water to soften it. Place the rice paper wrapper on a flat plastic cutting board. Place a small handful of sliced vegetables, sugar snaps, bean sprouts and noodles near one edge of the wrapper. Fold the wrapper over the filling. Fold n the sides and continue to roll to the end of the wrapper. Repeat with the remaining rice paper wrappers.
Halve the cayenne pepper lengthwise, remove the seeds and finely slice the flesh. Press the garlic and finely chop the shallot. Slice the other spring onion into thin rings.
Combine the cayenne pepper with the garlic, shallot, spring onion, sesame seed, soy sauce, Hoisin sauce and ginger syrup. Stir well. Serve the dipping sauce with the summer rolls.
