- lettuce with big flexible leaves (romaine and butterhead are ok, iceberg is not): 6 leaves
- red belly pepper or cucumber: 12 spears (10cm long, 2cm wide)
- toothpick (whole or broken into halves)

sauce:
- sour cream or yoghurt: 100 ml
- salt, wild garlic, paprika

1. Cut leaves in half horizontally (into upper and lower halves). This way we have the central rib wide enough to stick the toothpick into it later.
2. Prepare the sauce and put one spear of veg and a bit of the sauce on the left or right side of the leaf's half.
3. Roll the leaf and pin it with the toothpick. Make sure that the toothpick goes also through the rib - this way our roll won't slip from the toothpick too easily.