Fresh spring rolls with salmon carpaccio

🧂 Ingredients

• Ingredients:
• 8 pcs sheets rice paper
• 8 pcs fresh salmon fillet
• 8 pcs lettuce leaves
• 1 pc shredded carrot
• ¼ pc shredded red cabbage
• 1 pc shredded cucumber
• 100 gr vermicelli rice noodles

  cellophane noodles
• Thai sweet basil

  horapa
• Fresh mint
• Spring onion
• Fresh coriander
• 120 ml chimichurri dressing
• 120 ml cocktail sauce

Instructions

• 1 Flatten each salmon fillet into “carpaccio” by brushing some oil on the salmon
  before placing it between 2 cling film sheets. Gently hammer the salmon flat.
• 2 Boil the vermicelli noodles in boiling water for 2-3 minutes or until soft.
  Drain the water.
• 3 Fill a large bowl with lukewarm water and dip one rice paper into the water for
  a few seconds to soften.
• 4 Place the softened rice paper on a damp kitchen towel on a flat surface. Layer
  the salmon carpaccio and the lettuce leaf first on the wrapper.
• 5 Add the shredded vegetables and fresh herbs on top, leaving 3cm on each side of
  the rice paper uncovered.
• 6 Roll the paper around the ingredients until half way, then fold in the sides and
  finish the wrapping. Repeat this with all rice wrappers.

Nutrition Info