House of Asia > Recipes > Fresh spring rolls with baked salmon and fruit

Fresh spring rolls with baked salmon and fruit

35 min

4 servings

mild

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Prepare summer rolls with baked salmon Delicious PlaceColorful rice paper, fresh vermicelli noodles, baked salmon marinated in sweet soy sauce, and fruit. All served with a sauce for spring rolls and Rosé Thai spring rolls. Enjoy!

Ryba Pasta Salmon Fruits Vegetables Vietnamese over 30 minutes

Ingredients

1 pack House of Asia colored rice paper for spring rolls
4 tsp Sweet soy sauce House of Asia
200 g House of Asia Fresh Vermicelli Rice Noodles
1 spoon Sesame oil House of Asia
1 spoon House of Asia white sesame seeds
300 g skinless salmon fillet, cut into thin strips
1/2 greenhouse cucumber
1/4 melon
1/4 small pineapple
1/2 grapefruit

to serve:

Ros Thai Thai sauce for spring rolls and spring rolls

A method of preparing

Brush the salmon on each side with 3 teaspoons of sweet soy sauce and place on a baking sheet lined with baking paper. Bake at 200°C (convection) for 6 minutes.
Cook the noodles in boiling water for one minute and then cool in cold water. Drain thoroughly and toss with 1 teaspoon of sweet soy sauce and sesame oil.
Slice the cucumber lengthwise, then into thin, long strips. Peel the pineapple and melon and also cut them into thin strips. Fillet the grapefruit, removing the white membranes.
Dip a sheet of rice paper in a wide bowl of warm water for a few seconds. Remove and spread on a large, damp board. Top with a piece of salmon, a portion of pasta, a few slices of pineapple, cucumber, melon, and a grapefruit fillet. Sprinkle with a little sesame seeds. Roll up the sprig rolls, starting by folding the side edges inward.
Serve with the sauce for spring rolls.