Salmon Spring Rolls

Malzemeler

• 254 g salmon
• 18 sprigs cilantro
• 1/2 oz sweet onions
• 3 tsps minced ginger
• 5 tbsps soy sauce
• 2 persian cucumbers
• 2 tbsps teriyaki sauce
• 6 spring roll wrappers
• 2 oz maifun rice noodles

Talimatlar

1. Mix teriyaki sauce, soy sauce and ginger. Slice salmon into even strips or cubes then marinade in fridge for 30 minutes. Cook in a lightly greased skillet over high heat for 3 minutes per side.
2. Cook noodles according to package. Wash and slice vegetables.
3. Dip rice paper in warm water for 10 to 15 seconds, remove and lay each side on paper towels to blot dry.
4. Layer rice noodles, vegetables, and salmon on top of each rice paper. Fold and roll.
5. Put on a plate then serve with desired sauce.