– Cook the vermicelli for a few minutes in boiling water according to the instructions on the packet.
– Peel the grapefruit: using a knife, cut off both ends, then remove the remaining skin one strip at a time.
– Remove the grapefruit segments by sliding the blade of the knife between each membrane, to detach each grapefruit quarter.
– Cut the avocado in half to remove the stone. Peel and slice.
– Peel and grate the carrots. Season with 2 tablespoons toasted sesame oil.
– Finely chop the red cabbage and season with 2 tablespoons of toasted sesame oil.
– Place a damp cloth on the work surface. Run a rice cake under cold water for several seconds on each side, then place it on the damp kitchen towel. Place one or two grapefruit segments on top, followed by two or three mint leaves.
– Place vermicelli on top in a rectangle that’s not too long or too wide to close the spring roll.
– Next, place some red cabbage, a slice or two of avocado, then some carrots.
– Close gently, folding over each short side first, then one long side at a time, rolling well to close the last side.
– Repeat with the remaining rice leaves until all the ingredients have been used up.
– Mix oil, nuoc mam sauce and soy sauce. Serve with the spring rolls.