• Before you begin, I recommend that you prepare all the ingredients on your work surface.

  Wash the vegetables and herbs then prepare them: sticks for the carrots and radishes and strips for the cabbage.

  Cook the vermicelli as indicated on their packaging then run them under cold water and drain them.

  Prepare a deep plate with water and a clean, slightly damp cloth.
• Quickly pass the first sheet of rice in the water in the deep plate then place it on the damp cloth on your work surface.

  Spread a salad leaf on top so as to form a small rectangle in the center of the rice paper.

  Then add the vegetables, herbs and rice vermicelli.
• Close the spring rolls by folding the bottom part over the vegetables, then fold each side toward the center. Squeeze the stuffing a little and start rolling upwards while keeping everything tight.

  If necessary, you can place the roll in another moistened rice paper to form nice, tight, sturdier rolls.
• Do this for all spring rolls.

FOR THE SAUCE

• In a small blender, place all the ingredients and blend until smooth and creamy.
• Feel free to taste and readjust the ingredients according to your tastes.
• Pour into one or more bowls for each of your guests.

TO SERVE

• Cut the spring rolls in half, in the center and place them in a dish, filling side up, it will be prettier and more appetizing.
• Serve as is or dipped in the sauce of your choice.