Simply make these delicious spring rolls with a light omelette, crispy bell pepper and carrot and a tasty sauce for dipping.
Beat the egg with a pinch of salt and pepper and make an omelette in a pan.
Then prepare the rice noodles according to the package.
Cut the carrot, bell pepper and the omelette into strips.
Fill a large bowl (or frying pan) with warm water (not boiling) and dampen a kitchen towel.
Briefly place a rice sheet in the warm water until the sheet feels limp, then remove it and place it on the tea towel. Fill with the romaine lettuce, carrot, rice noodles, bell pepper, omelet and a bit of the spring onion, but leave a little space at the top and bottom so you can fold that.
Fold like a buritto: so the top and bottom first inwards and then wrap one side (not too) tightly over the ingredients and roll until the spring roll is rolled up.
Make the sauce by mixing lime juice, soy sauce and sesame oil.
Tip: use the whole lime by mixing the zest through the ingredients.