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1
Make the filling first.
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2
Slice the onion thinly, and finely julienne the pepper and bacon.
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3
Cut the carrot into small dice, and boil.
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4
Heat up the butter in a frying pan.
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5
When it has melted, saute the bacon.
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6
Add the vegetables next and continuing sauteing.
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7
When the bacon and vegetables are cooked through, sift the flour into the frying pan in two batches, and saute it well.
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8
Have the soy milk at room temperature beforehand.
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9
Add it to the frying pan little by little while mixing well.
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10
When the liquid in the pan is creamy, season with salt and pepper to finish the sauce.
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11
Let it cool a little, then pour it into a shallow tray and refrigerate.
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12
Make the sauce.
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13
Simmer the stems ends of the vegetables cut off previously in soup stock.
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14
Season well with salt and pepper.
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15
Whirl the soup and vegetables in a food processor until the vegetables are completely pureed.
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16
Wrap the chilled and set filling and pizza cheese in spring roll wrappers.
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17
Seal the ends with a little flour mixed with water.
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18
Put the spring rolls on a baking sheet.
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19
Brush the surface with olive oil, and bake in a preheated 250C oven for about 5 minutes.
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20
While the spring rolls are baking, return the pureed soup and vegetables to a pan to heat.
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21
Thicken with some katakuriko dissolved in water.
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22
Arrange the spring rolls, sauce and side vegetables on plates and serve.
