Vietnamese Salmon and Mango Spring Roll
What You Will Need
Ingredients
- 75 g (about 12 pcs) Vietnamese Rice Paper
- 150 g Salmon Sashimi [cut into strips]
- 100 g Flesh of Mango [cut into strips]
- 80 g Cucumber [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
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.