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First, clean the fennel and cut into strips. Put them in a marinade of vinegar, olive oil, coconut blossom sugar, Fleur de Sel and black pepper and leave them to marinate for at least an hour. Cut the carrots, avocados and dates into fine strips and wrap them in rice leaves soaked in cold water. Make sure that the spring rolls are tightly closed before you start baking them.
Now heat the coconut oil now in the pan, heat it and bake the spring rolls until golden brown. Dress the spring rolls on the fennel salad, garnish with a bit of soy sauce and cut into quarters cherry tomatoes. Serve and enjoy !