Recipe for Vegetarian Spring Rolls

Grate the carrot or cut it finely into julienne strips. Slice the cabbage into thin pieces. Mix the cooked basmati rice with the peas. Set aside.

Prepare a large plate with warm water. Wet a clean cloth with water to lay out the wet rice paper. Soak a sheet of rice paper in the plate of water and place it on the cloth until it softens. Lightly dry it with another dry cloth. Repeat the process with another sheet of rice paper. On the sheets, place 3 leaves of Swiss chard, 2 leaves of arugula, and then a tablespoon of the rice-pea mixture. Finish with a few slices of cabbage and carrot. Lightly drizzle with soy sauce. Roll up to the midpoint of the sheets, fold in the edges, and finish rolling. Brush each roll with sesame oil and set aside. Heat the pan and brown each side of the rolls.

To finish Tip: serve the spring rolls with the remaining carrots and cabbage strips. Simply drizzle the vegetables with soy sauce and sprinkle with sesame seeds.