• Heat the sesame oil in a pan or wok over medium heat.
• Add the garlic and ginger, then sauté until fragrant.
• Add the shredded cabbage or leek, carrots, and mushrooms. Sauté the vegetables for 3 to 4 minutes until tender but still crisp.
• Add the minced meat, cook for 5 minutes while stirring.
• Add the rehydrated rice vermicelli and mix well.
• Season with tamari sauce, salt (if using) and Sichuan pepper. Mix well, remove from heat and let cool.

• Prepare a large plate with water.
• Soak a sheet of rice paper in water for a few seconds until it softens, then gently spread it out on a clean cloth or parchment paper.
• Place a small portion of filling at the bottom of the sheet (just below the center).
• Fold the sheet of pastry over the filling, then fold the sides over the filling. Finally, roll tightly from the bottom to form a roll. Repeat this process with the remaining sheets of pastry and filling.

Option 1: Deep frying

1. Heat vegetable oil in a deep pan or deep fryer.
2. Plunge the rolls into the hot oil and fry them until golden brown and crispy (about 2 to 3 minutes on each side). Drain them on paper towels.

Option 2: Oven baking (my preferred cooking method)

1. Preheat the oven to 200°C.
2. Lightly brush the rolls with vegetable oil and arrange them on a baking sheet lined with parchment paper.
3. Cook for 25 to 30 minutes, turning them over halfway through cooking, until they are golden brown.
   

   Option 3: Cooking with the Ninja Foodi

• 1. Brush the basket and rollers with oil
• 2- Cook the rolls in AirFry mode, 200 degrees, 10 minutes on each side. 

Serve the crispy spring rolls with a small bowl of the accompanying sauce. You can arrange them on a plate garnished with salad leaves and lemon slices.