Vegetarian Summer Rolls (TM5)

• 70 g rice vermicelli
• 500 g water
• 1 tsp vegetable oil
• 80 g carrot
• 80 g red pepper, cut in 2 wedges
• 50 g red radishes
• 100 g red cabbage, thickest part of the core removed, in 1 wedge that fits in feeder

Chilli Sauce

• 90 g water
• 30 g Korean chilli paste (gochujang)
  lub harissa paste
• 90 g soy sauce
• 30 g caster sugar

Finalisation

• 8 sheets spring roll rice paper (Ø 22 cm)
• water, warm, for softening rice paper
• 8 green lettuce leaves (approx.10 cm x 15 cm)
• 50 g fresh beansprouts
• 8 sprigs fresh coriander, leaves only, roughly chopped
• 8 sprigs fresh mint, leaves only, roughly chopped