Vegetarian spring rolls - red cabbage and sweet potato

Ingredients

• 4 rice wrappers
• 1 Tbsp olive oil
• 1 tsp salt
• 1 tsp pepper
• 1 tsp curry powder
• 2 ounces red cabbage
• 2 ounces rice vermicelli
• 1 lettuce
• 1 carrot
• Nuoc-mâm sauce

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Preparation

• Peel the sweet potato and cut it into fries. Mix with olive oil, salt, pepper and curry. Bake for 15 minutes at 410°F (210°C). Leave to cool down.
• Soak rice vermicelli into hot water for 4 minutes. Then drain, and keep them close. Leave to cool down.
  
• After peeling the carrot, use your peeler to peel strips into it. Cut the red cabbage into strips. Keep them close as well, with washed lettuce leaves.
• In a dish filled with warm water, soak a rice wrapper for around 10 seconds.
  
• Put in on your work surface, then put some carrots and red cabbage. Add sweet potatoes and then the rice vermicelli. Cover with lettuce.
• To roll, start with the edge of your wrapper. When you get at the middle, fold back the sides, then finish to roll it.
  
• Your spring rolls are ready, you can dip them in nuoc-mâm sauce !