Filling:
- 10 rice sheets
- 100 grams of noodles
- 10 grams of Spirulina Powder
- 2 tablespoons sesame oil
- ½ lime
- salty
- chili flakes
- 1 handful of fresh coriander
- 1 handful of fresh (Thai) basil
- ½ handful of fresh mint
- ½ head of leaf lettuce
Cut into thin strips:
- ½ cucumber
- 2 carrots
- 1 avocado
- ¼ red cabbage
Dip:
- 2 tablespoons soy sauce (salt)
- 2 tablespoons sweet soy sauce
- ½ lime
- ½ tsp chili flakes
Preparation
Prepare the noodles according to the packaging, then rinse to prevent overcooking. Mix the Spirulina with the noodles and season with: a good pinch of salt, chili flakes, sesame oil and the juice of half a lime.
Now make the soy dipping sauce, mix all the ingredients and set it aside.
Coarsely chop the fresh herbs and mix them together. Wash the lettuce and tear it into small pieces.
Before you start making the spring rolls, make sure you have everything ready: herbs, chopped vegetables, noodles and the rice sheets with a deep plate of warm water to soak them in.