salmon fresh spring rolls
Serves 4-8
Ingredients
1x 200g packet of cold smoked salmon
1 large avocado – thinly sliced
5 baby cucumbers – thinly sliced lengthways
1 large spring onion - sliced into thin
Handful of fresh coriander leaves
Butter lettuce leaves
Kewpie mayo
A packet of rice paper
Sauce:
¼ cup soy sauce
1 tsp sesame oil
2 tbsp hoisin sauce
1.5 tbsp sweet chilli
Instructions
Mix the sauce ingredients together.
Slice the ingredients for the filling. Boil a jug of water, pour it into a bowl.
Place a damp tea towel over a chopping board.
Dip the rice paper into the boiling water for about 10 seconds or until soft. (you will need to change out the water as it cools with more hot water)Place the rice paper onto the damp tea towel.
Put a piece of salmon in the middle of the rice paper. Then add a few sticks of cucumber, some avocado, spring onions, coriander, a squeeze of kewpie mayo and then a small slice of the lettuce.
Fold the sides in, then tightly roll the bottom over the top of the lettuce and then continue to roll until it is sealed.Continue this process until all the salmon has been used up. It should make around 8 rolls.
