Rice sheets or phyllo dough? For rice sheets I need to go to Florence, thus in my case the choice is quickly made (although I love Florence).
Chop 2 carrots, 1 leek, 3 spring onions, 2 celery stems ‘à la brunoise’. Mix with 2 chopped garlic cloves, 1 chopped spicy pepper, 5 cm of finely chopped ginger. Put in the microwave to steam al dente. Drain. Mix with pepper, salt and 1 table spoon of chopped basil and a bit of fresh mint. Cool down. Put 1 table spoon of the mixture on each sheet of phyllo and fold . Put some sunflower oil on the sides. Finish with a brush of oil. Put the springrolls on baking paper. Bake in the oven at 180° for approx 20 mins until they are crispy. Turn halfway. Serve with fresh mint leaves and ready made sweet chili sauce.