Recipe for Grapefruit Spring Rolls

Preheat the oven to 180 °C.

Peel and cut the cabbage into thin strips, the avocados into sticks, and the carrots into thin sticks. Remove the leaves from the small lettuces, cilantro, and mint.

Bake the chicken fillets in the oven for 15 - 20 minutes. Soak the rice vermicelli in warm water for 4-5 minutes and then drain them.

Keep ¼ of a grapefruit to squeeze for the sauce, then peel and cut the grapefruits into segments.

Form the rolls: position yourself so that you can pass each rice paper under water for 1 or 2 seconds, then place it on a clean towel.

Once the rice paper is on the towel, sprinkle with sesame seeds (optional) and then place a bit of each ingredient in the center of the sheet. Roll the bottom side first towards the center, then fold in the left and right sides towards the center. Finish rolling by tightening all the way to the top of the rice paper.

If you prepare the rolls in advance, wrap them in plastic wrap so they do not dry out and do not stick together.

To finish, for the sauce, peel and remove the germ from the garlic. Chop it. Mix all the ingredients in a blender, then serve the sauce in small containers.