Spring roll maki

1. Wash the lettuce. Peel the celeriac and the carrots. Grate both. Squeeze the lemon. Whisk the oil and the lemon juice.

2. On a damp bamboo roller, spread the seaweed and smooth side facing you. Make sure the wider side is facing you. Roll it gently with the grated vegetables.

3. Close tight when the roll is formed. Unroll the bamboo and place the roll on a cutting board with the closure underneath. With a sharp wet knife, cut the roll diagonally.

4. Divide onto plates with the vinaigrette. Decorate the makis with mint leaves and mesclun.