For 5 spring rolls:
- 100g rice vermicelli
- 250g carrots
- 100g red cabbage
- 1 avocado
- 1 grapefruit
- 4 tbsp. Guénard Delicately Toasted Sesame Oil
- 5 spring roll wrappers
- 10 to 15 mint leaves
For the sauce:
- 1 tbsp. Guénard Delicately Toasted Sesame Oil
- 2 tbsp. rice vinegar
- 1 tbsp. soy sauce
- 2 tbsp. nuoc mam sauce (or soy sauce for a vegetarian version)
- 2 tbsp. water
- Sesame seeds
Bring water to the boil and cook the vermicelli for a few minutes (according to the instructions on the packaging).
Peel the grapefruit: cut off both ends with a knife then remove the rest of the peel with the knife.
Separate the grapefruit slices by sliding the blade of the knife between the skin of each segment to remove them.
Cut the avocado in half and remove the stone. Then remove the skin (with a spoon) and cut into thin strips.
Peel and grate the carrots. Season with 2 tablespoons of toasted sesame oil.
Thinly slice the red cabbage and season with 2 tablespoons of toasted sesame oil.
Spread a damp cloth on your work surface. Moisten a spring roll wrapper under running cold water for several seconds on each side, then place it on the previously moistened cloth. Place one or two slices of grapefruit and a few mint leaves on top.
Place some vermicelli on top in a rectangle (not too long or too wide) so that you can fold the spring roll tightly.
Next, add some red cabbage, a slice or two of avocado and some grated carrot.
Gently fold over each short side, then one long side and roll tightly to fold over the last side and close the roll.
Do the same with the other wrappers until all the ingredients are used.
For the sauce, mix together the sesame oil, nuoc mam sauce and soy sauce. Serve with the spring rolls.