Vietnamese Summer Roll with Sweet Hot Chili Sauce

Trim the roots of the enoki. Remove the peel from the China carrot and slice finely. Mix bean sprouts, China carrot, daikon mizuna, cilantro, cress and enoki together. Season with a tablespoon of ginger juice, sesame oil, sesame seeds and salt.

Remove rice leaves one sheet at a time from the package. Lightly moisten with water using a brush, top with filling, roll and slice diagonally and arrange on plates.

Season the chili sauce with white wine vinegar and Maldon Sea Salt. Add a tablespoon of sesame seeds and green onion cut into fine rolls. Serve separately in a small dessert bowl.

Tip: Yellow and blue pansies are suitable for decoration.

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