Cut the mushrooms into thirds and sauté with garlic (see recipe on Cookpad)

Shred the jicama and carrot. Lightly sauté with a pinch of seasoning salt

Sauté the beet separately until just tender

Boil the dried brown rice vermicelli noodles, then let cool

Wash the garlic chives and spin or pat dry

Use homegrown microgreens

Wash the fresh herbs and spin or pat dry

Buy soft tofu from a local produce store. It's delicious but a bit pricey. Fry until golden, then slice lengthwise

Prepare all the ingredients

Make a different dipping sauce: Mix 4 tablespoons soy sauce, 1 teaspoon cornstarch, 3/4 cup tamarind water (about 200 ml), and 1 tablespoon sugar. Dissolve the cornstarch in 1/3 cup water (about 100 ml). Combine everything in a saucepan and bring to a boil

Taste and adjust as needed. Since there are kids and some people who don't eat chili, add chili sauce only to the adult portions. At this point, stir in the roasted peanuts and toasted sesame seeds until the sauce thickens slightly

Brown rice paper wrappers with beet juice

Also brown rice paper wrappers without beet

Arrange all the fillings on the rice paper to roll

The two colors of wrappers look beautiful together

Add extra roasted peanuts for richness

These rolls are refreshing and perfect for the first evening of the month.