We start with the dipping sauce by placing all the ingredients together and mixing well. Keep aside.

Cut the halloumi in half and cut each half lengthwise in 8 slices, 16 pieces all together.

Place a wrapper on a cutting board with one of its four corners facing toward you.

Add two mint leaves 3 cm from the corner facing you and on top add a piece of the cut halloumi along with some cabbage. Roll tightly the corner over the halloumi once and fold over both sides of the wrapper towards the middle. Gently dampen with water the closing corner of the wrapper to seal it and continue rolling it tightly. Repeat for the rest of the wrappers.

Use a baking dish and add into it the spring rolls, seam side down. Brush them with the olive oil.

In the meantime, turn the oven on, 210°C, air circulation and rack set at the middle.

Add the baking dish into the oven and bake for 30’ and until crispy and golden brown.

Serve with the dipping sauce.