Salmon Spring Rolls

Name: Salmon Spring Rolls
Yield: 2 servings
Cuisine: Asian
Ingredients: Salt; Ground black pepper; 10 g Sesame seeds; 25 g Noodles, chinese, cellophane or long rice (mung beans), dehydrated; 5 g Ginger, root, raw; 60 ml Soy sauce; 50 g Cucumber; 60 g Onions, spring or scallions (includes tops and bulb), raw; 60 g Lettuce, Iceberg, imported, raw; 80 g Salmon; 30 g Rice paper

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A light and juicy Asian-style appetizer featuring red fish, fresh vegetables, and glass noodles wrapped in delicate rice paper.

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Method

Prep all the ingredients for the spring rolls.

Cook the glass noodles according to the package instructions.

Slice the salmon, cucumber, iceberg lettuce, and green onions.

Soak the rice paper sheets in water until pliable.

Layer the fish, vegetables, and noodles onto the softened rice paper.

Tightly roll them up, garnish with sesame seeds, and serve with soy sauce.

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Salmon Spring Rolls

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