Vegetable spring roll with roast beef

Peel the carrot with a peeler and cut the carrot into pieces of 5 cm. Cut the pieces lengthwise into slices of 3 mm thick and cut them lengthwise into strips of 3 mm thick. Also cut the spring onions into pieces of 5 cm and then into thin strips. Remove the slices of roast beef and cut them into strips. Chop the peanuts coarsely.

Stir in a dish the peanut butter with sambal and soy sauce into a dipping sauce. Dilute with 1-2 tablespoons of water if necessary.

Fill a wide bowl with cold water and spread out the tea towel. Pass a rice sheet through the water so that it becomes softer. Spread the rice sheet on the tea towel. Divide some root and onion ribs, rocket, roast beef and peanuts in the middle. Fold the sides over the filling and roll the rice sheet firmly.

Make the other rolls as well and serve them directly on a bowl with the peanut sauce.