To properly welcome the new season, what could be better than delicious spring rolls?&nbsp;

For 10 Rolls.

Ingredients :
FOR THE ROLL
- 1kg sweet potato
- Olive oil
- Salt, pepper and sweet smoked paprika
- Chili paste (homemade or store-bought)
- 200 gr of feta
- 50 gr of shelled hazelnuts
- 100g of rice vermicelli noodles
- 100g of white cabbage
- 100 gr of red cabbage
- 100 gr of mesclum
- Basil or fresh mint optional
- 10 rice paper sheets (28 cm in diameter)

FOR THE SAUCE - 100 g of tahini - 30 cl of olive oil - 30 cl of lemon juice - 20 g of honey - Salt, pepper and sweet smoked paprika - 80 cl of lukewarm water

Preparation :
FOR THE ROLL
Cook the ingredients at least 2 hours before so that they are cold.
Preheat the oven to 190&deg;. Peel and cut the sweet potatoes into large fries.
Place the potatoes in a salad bowl. Add a generous drizzle of olive oil, a tsp of chilli paste, two pinches of salt, a pinch of pepper and two pinches of sweet smoked paprika and mix.
Spread the contents of the salad bowl on a baking sheet then bake at 190&deg; for 20 to 30 minutes. Leave to cool on the work surface then set aside in a cool place.
Bring 2/3L of water to a boil. Add the rice vermicelli to the boiling water and turn off the heat directly.
Leave the vermicelli in the pan for 10 minutes, drain and run under cold water. Reserve in a cool place.
Finely slice the white cabbage and red cabbage with a mandolin and mix them to obtain a two-tone mixture. Reserve in a cool place.
Coarsely crumble the feta. Reserve in a cool place.
Crush the hazelnuts. Reserve in a dry place.

FOR THE SAUCE Place all the ingredients in a bowl, except the water. Whisk vigorously. Add the lukewarm water little by little while continuing to whisk until you obtain a smooth and creamy texture. Reserve in a cool place.

Assembly:
Dampen a cloth under lukewarm water then spread it out on the work surface. Dip two/three rice paper sheets in a bowl of lukewarm water then place them side by side on the cloth.
Place a little mixed greens, rice vermicelli and a mix of white and red cabbage on each of them; then sauce in reasonable quantity. Be careful to leave 4 cm empty on each side of the cake.
Add a good quantity of sweet potato, feta cheese and a little hazelnuts on top; then optionally a few leaves of basil or fresh mint.
Fold the empty sides towards the center of the pancake, then roll from bottom to top gently while tightening to form a solid roll (without breaking it).
Let the Rolls rest in the open air (minimum 5 minutes, maximum 45) then enjoy.

Tip: Be careful not to stick the Rolls against each other, otherwise they will break.

Spring recipe: colourful veggie spring rolls

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