Make the filling first. Slice the onion thinly, and finely julienne the pepper and bacon. Cut the carrot into small dice, and boil.
Heat up the butter in a frying pan. When it has melted, sauté the bacon. Add the vegetables next and continuing sautéing.
When the bacon and vegetables are cooked through, sift the flour into the frying pan in two batches, and sauté it well.
Have the soy milk at room temperature beforehand. Add it to the frying pan little by little while mixing well.
When the liquid in the pan is creamy, season with salt and pepper to finish the sauce. Let it cool a little, then pour it into a shallow tray and refrigerate.
Make the sauce. Simmer the stems ends of the vegetables cut off previously in soup stock. Season well with salt and pepper.
Whirl the soup and vegetables in a food processor until the vegetables are completely puréed.
Wrap the chilled and set filling and pizza cheese in spring roll wrappers. Seal the ends with a little flour mixed with water.
Put the spring rolls on a baking sheet. Brush the surface with olive oil, and bake in a preheated 250°C oven for about 5 minutes.
While the spring rolls are baking, return the puréed soup and vegetables to a pan to heat. Thicken with some katakuriko dissolved in water.
Arrange the spring rolls, sauce and side vegetables on plates and serve.
Story Behind this Recipe
I learned how to use spring roll wrappers like pasta for Italian oven baked dishes in a cooking class, so I used that as my inspiration.
Since the flour and soy milk are added to the sautéed vegetables, you can make a béchamel sauce filling that's not lumpy. The key is to cook the flour well, and to add the soy milk little by little. The stem ends of the vegetables are packed with nutrition, so I used them instead of throwing them away.