japanese-style spring roll with raw salmon

• metric
• u.s.

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.