Vietnamese Salmon-and-Mango Spring Rolls
What You Will Need
Ingredients
- Vietnamese rice paper 75 g / 2.65 oz. (about 12 pcs.)
- 150 g / 5.3 oz. salmon sashimi (cut into strips)
- 100 g / 3.5 oz. mango flesh (cut into strips)
- 80 g / 2.8 oz. cucumbers (cut into strips)
Dipping
- 2 Tbsp. Lee Kum Kee Seasoned Soy Sauce for Seafood
- 1 tsp. Lee Kum Kee Pure Sesame Oil
- 1 Tbsp. black vinegar
- ½ tsp. wasabi
Made with
Lee Kum Kee products
How to make it
Place rice paper in cold drinking water and soak for 1 minute. Remove and paper towel dry.
Arrange salmon, mangoes, and cucumbers on rice paper. Fold rice paper over ingredients to create spring roll. Repeat with remaining ingredients.
Cut spring rolls in half and serve with Dipping Sauce.
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