ingredients:
- 4 rice papers
- 70 g raw salmon
- 100 g lettuce
- 1 avocado
- 480 ml water for soaking rice papers
dipping sauce:
- suitable amount soy sauce
- suitable amount wasabi (japanese horseradish)
step 1:
Cut the raw salmon into bite-size pieces. Cut the avocado in half lengthwise, then peel. Cut each half into 1 cm. wide slices. Tear the lettuce into small pieces.
step 2:
Pour the 480 ml water into a bowl. Put a rice paper into the water and soak about 20 seconds. Remove and place it on a cutting board with the rough surface up and wipe dry with a paper towel.
step 3:
Put two avocado slices on the lower part of the rice paper. Put the lettuce over them.
step 4:
Roll the rice paper over the ingredients one time. Fold the left and right sides of the rice paper in. Roll once more, leaving enough room for the salmon.
step 5:
Place two pieces of the salmon on the remaining part of the rice paper. Roll it over once to complete the spring roll. Repeat from Step 2 to Step 3 to make the remaining 3 rolls.
step 6:
Cut the rolls in half. To make the dipping sauce, stir the wasabi (Japanese horseradish) into the soy sauce in two shallow dishes.
comment:
This is an interesting dish because the texture of each ingredient is different. The salmon and avocado are soft, the rice paper is chewy, and the lettuce is crisp.
