Wash the potatoes and cut them into sticks. Place them on a baking tray and sprinkle with pepper, salt, curry powder and some olive oil. Bake for 20 minutes in the oven.
Peel and chop the pineapple and the apple.
Soak the rice paper in a little warm water to rehydrate, then place them on a tea towel.
Place the potato sticks, pineapple, apple, and a lettuce leaf on the lower half of the wrap. Roll up like a spring roll and repeat for each roll.
For the sauce: season the fromage blanc or crème fraiche with salt, pepper, and a pinch of curry. Add the juice of half a lemon and the chopped coriander.
