For the summer rolls

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4 sweet potatoes (750g)

2 tbsp rapeseed oil

2 tbsp teriyaki marinade

150g rice vermicelli noodles

130g crunchy peanut butter

30g fresh mint, leaves picked

30g fresh coriander, leaves picked

100g baby-leaf spinach

16 22cm-diameter rice paper rolls

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For the dipping sauce

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2 garlic cloves, peeled and crushed

1 tbsp caster sugar

2 bird’s-eye chillies, finely chopped

2 tbsp vegan fish sauce

1½ tbsp lime juice (ie, from 1 lime)

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1. Heat the oven to 220C (200C fan)/425F/gas 7. Wash the sweet potatoes, then cut them lengthways into ½cm-¾cm-thick slices (no need to peel them). Put these in a bowl, pour over the oil and teriyaki marinade, then rub to coat. Tip on to two large baking trays, then roast for 20 minutes, until golden and blackening in spots.

2. Meanwhile, put all the ingredients for the dipping sauce and two tablespoons of water in a small bowl, and stir to mix. Split into two small bowls (or even four; double the recipe quantities, if need be) for easy access, then put to one side.

3. Cook the noodles according to the packet instructions, then drain, rinse under cold water and drain again. Snip with a pair of kitchen scissors to make them easier to handle.

4. Once the sweet potato slices are out of the oven, prepare a rolling station: you’ll need a large chopping board, a large bowl of hand-hot water and the filling ingredients – that is, the peanut butter, herbs, spinach, sweet potato slices and noodles.

5. Dip one rice paper into the bowl of water, rotating it like a wheel to get it wet all over. Be brave and brief – it should still be firm-ish. Put the rice paper on the chopping board. Place two sweet potato slices on the lower third of the paper, then dollop on a heaped teaspoon of peanut butter and use the back of the spoon to spread it over the sweet potato. Top with a big pinch of spinach (about 10 leaves) followed by a big pinch of noodles (around 30g), then roll once. Place a few mint leaves and coriander leaves on the paper next to the rolled bit, then roll again, folding in the sides as you go. Put the summer roll to one side and repeat with the remaining rice papers and filling. You may need to top up the soaking water with hot water from the kettle as you go along.

6. The rolls are best eaten shortly after they’re made, but you can keep them fresh by covering them with a clean, damp tea towel. Serve on a large platter with the bowls of dipping sauce alongside.