Summer spring rolls

Name: Summer spring rolls
Ingredients: rice veil; Butterhead lettuce; Avocado; Cucumber; Hippo tops; Ghoa cress; Daikon Cress; Sesame seeds; Salad Pea; Soy; centimeter of ginger (grated); kimchee base; Ketjap; Water; Lime juice; Lime juice; grapeseed oil

Summer spring rolls according to a recipe by Koppert Cress.

Ingredients

rice veil

Butterhead lettuce

Avocado

Cucumber

Hippo tops

Ghoa cress

Daikon Cress

Sesame seeds

Salad Pea

Soy

centimeter of ginger (grated)

Ketjap

Lime juice

kimchee base

Water

Lime juice

grapeseed oil

Preparation

Mix the kimchi base with water, lime juice, and grapeseed oil and stir until it becomes a nice glossy sauce.
Soak the sheets for five seconds in cold water and place them on a work surface. Place the lettuce, cucumber, avocado, Hippo Tops, Salad Pea, Shiso Purple, Shiso Purple Leaves, Ghoa Cress®, and Daikon Cress® widthwise on the sheet, drizzle some dressing over with a spoon or bottle, and then roll it up tightly.
Cut these into thirds and place on the plate. Garnish the rolls on the plate with the kimchi sauce and toasted sesame seeds.