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  • Recipe Vietnamese Salmon-and-Mango Srping Rolls

Vietnamese Salmon-and-Mango Spring Rolls

  • Difficulty
  • Serves
  • Preparation

    -

  • Cooking

    -

Asian Food Seafood Appetizer Easy Recipes Less Than 30 mins

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

Soy Sauce

Soy Sauce

Seasoned Soy Sauce for Seafood
Sesame Oil

Oil

Pure Sesame Oil

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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