• 

  rice vermicelli

  70 g
• 

  water

  500 g
• 

  vegetable oil

  1 tsp
• 

  carrot

  80 g
• 

  red pepper cut in 2 wedges

  80 g
• 

  red radishes

  50 g
• 

  red cabbage thickest part of the core removed, in 1 wedge that fits in feeder

  100 g

Chilli Sauce

• 

  water

  90 g
• 

  Korean chilli paste (gochujang)

  30 g
  harissa paste
• 

  soy sauce

  90 g
• 

  caster sugar

  30 g

Finalisation

• 

  spring roll rice paper (Ø 22 cm)

  8 sheets
• 

  water, warm for softening rice paper
• 

  green lettuce leaves (approx.10 cm x 15 cm)

  8
• 

  fresh beansprouts

  50 g
• 

  fresh coriander leaves only, roughly chopped

  8 sprigs
• 

  fresh mint leaves only, roughly chopped

  8 sprigs