Fresh spring rolls

We make this delicious Vietnamese dish as a charity with us. It is very nice when all the ingredients are ready to use and stand on plates around the kitchen island. Everyone in the family puts a little each in the rice paper and the system man rolls up and puts on a plate.

500 g salmon fillet

1 red chili

2 lime

8 tbsp soy sauce

2 teaspoons acacia honey

4 tbsp rapeseed oil

1 dl coriander

4 spring onions

1 cucumber

1/2 red onion

2 carrots

1 pk rice paper

1 fl hoisinsaus

1 fl sweet chili sauce and / or peanut sauce

Place the salmon in a refractory dish. Finely chop chili and grate lime peel of lime. Mix chili, lime peel, soy sauce, acacia honey and rapeseed oil. Pour the mixture over the salmon and marinate the salmon in the mixture for a minimum of 1 hour. Fry the salmon in the oven at 180 degrees for approx. 30 minutes.

Let it rest a bit before flaking it up with a fork.

Roughly chop coriander, cut spring onions, cucumber, red onion and carrots into thin strips. Feel free to use a mandolin or grater.

Put a sheet of rice paper in lukewarm water for approx. 10 seconds and let it drain a little. Add some salmon, vegetables, coriander and a little hoisin sauce to the rice paper. Fold the sides and roll it tightly together. Repeat until ingredients are empty.

Serve the spring rolls with cooked rice noodles, extra hoisin sauce, sweet chili sauce and / or peanut sauce.

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