Vietnamese Salmon and Mango Spring Roll
What You Will Need
Ingredients
- Vietnamese Rice Paper (about 12 pcs) 75 g
- Salmon Sashimi [cut into strips] 150 g
- Flesh of Mango [cut into strips] 100 g
- Cucumber [cut into strips] 80 g
Dipping
- Lee Kum Kee Seasoned Soy Sauce for Seafood 2 tbsp
- Lee Kum Kee Pure Sesame Oil 1 tsp
- Lee Kum Kee Chinkiang Vinegar 1 tbsp
- Wasabi ½ tsp
Made with
Lee Kum Kee products
How to make it
-
Put rice paper into cold drinking water piece by piece and soak for around a minute. Take out and dry in towel.
-
Arrange salmon, mango and cucumber on rice paper. Fold rice paper over the ingredients to make a spring roll. Repeat with the remaining ingredients.
-
Halve the spring roll and serve with the dipping sauce.
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