Vegatarian spring rolls with our Vitapep snack peppers

Bring a pan of water to the boil and then turn off the heat. Soak the glass vermicelli noodles in the boiled water for 4 minutes. Then rinse them in cold water. Add a drizzle of olive oil to the vermicelli so they stick together

Remove the seeds from the Vitapep snack peppers and cut into long thin strips

Cut the cucumber in half and then in half again. Remove the seeds and slice the cucumber thinly

Clean the avocado and slice thinly

After you have chopped all the ingredients for the spring rolls, place them in containers side by side, including the chopped carrot, beetroot and mint leaves

Fill a deep dish with lukewarm water. Per spring roll, place 1 sheet of rice paper in the lukewarm water for at least 1 minute. Spread out the rice paper on the chopping board

Place 10 g of each of the following ingredients in the centre of the sheet: vermicelli, avocado, cucumber, 3 colours of Vitapep, mint, carrot, beetroot. Pack them closely together, colour by colour. After that, roll up the rice paper so that it is completely sealed

Place the vegetarian spring rolls on the tray and sprinkle some black sesame seeds over them. Repeat until you have made about 10

For the teriyaki dressing; mix together the 250 ml teriyaki sauce with the 80 ml honey and some white sesame seeds

Serve the teriyaki honey sauce alongside the spring rolls and garnish with some sprigs of mint