Heat oven to 220C. Wash potatoes, and slice lengthways (1/2 cm). Coat with oil and teriyaki. Roast 20min on two large trays, until golden and blackening in spots.

Mix dipping sauce ingredients with 2 tbsp water. Split into 2 bowls and set aside.

Cook noodles according to packet instructions, drain, rinse cold, drain again. Snip with scissors to make handling easier.

Prepare rolling station: Large chopping board, bowl of hand-hot water, and remaining ingredients.

For each roll: Dip a rice paper into the water, rotating like a wheel. Be brief – it should still be firm-ish. Put rice paper on the board. Place two sweet potato slices on the lower third, and spread with a heaped teaspoon of peanut butter. Top with a big pinch of spinach (~10 leaves) and noodles (~30g), then roll once. Place a few mint and coriander leaves next to the rolled bit. Roll again, folding in the sides as you go. Repeat, topping up hot water as needed.

Keep fresh under a clean damp tea towel, and eat as soon as possible with the dipping sauce.