Vietnamese rolls with shrimp

Cut the red cabbage into thin strips and dress it with a drizzle of sesame oil and a little white wine vinegar. Mix well and set aside.

Heat a drizzle of extra virgin olive oil and a knob of butter in a pan. Add a crushed or finely chopped garlic clove and let it release its aroma.

Add the spinach and sauté quickly until wilted. Remove the garlic if you do not want it inside the rolls.

In the same pan, cook the shrimp, together with the spinach if you prefer, until they turn pink.

Dip a sheet of rice paper in water for about 5 seconds, then lay it gently on a chopping board.

Place the garlic and butter spinach in the centre of the sheet first, then add the dressed red cabbage.

Make the first fold of the roll, add the shrimp last and keep rolling, folding the sides in and closing it well.

Repeat the same steps with all the rice paper sheets and serve the rolls freshly made.