House of Asia > Recipes > Spring rolls with smoked salmon and crab sticks

Spring rolls with smoked salmon and crab sticks

25 min.

2 servings

slightly spicy

4.4 / 5. Number of votes: 12

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Delicious and crispy spring rolls. With our new no-soak paper, this dish is even easier. Discover the recipe for spring rolls with smoked salmon and crab sticks served with a sweet and spicy sauce. Ros Thai Thai.

Ryba Salmon Vegetables Vietnamese 15-30 minutes

Ingredients

1 pack House of Asia mung bean vermicelli noodles

12 pieces. House of Asia No-Drench Spring Roll Paper

2 tablespoons House of Asia Oyster Sauce

1 spoon House of Asia Light Soy Sauce

A few spoons of Ros Thai Thai Sauce for spring rolls and spring rolls

150 g smoked salmon cut into small pieces

100 g of caramel sticks

1 carrot, cut into long, thin strips

100 g fresh mung bean sprouts

1 kohlrabi, cut into thin strips

A few tablespoons of chopped cilantro

Frying oil

A method of preparing

1. Cover the noodles with boiling water and let them sit for 10 minutes. Then, rinse them under cold running water and drain well. If necessary, place the noodles on a paper towel to absorb any excess water. Transfer the noodles to a bowl, cut them into smaller pieces with scissors, season with oyster sauce, soy sauce, and a tablespoon of cilantro.

2. Blanch the carrots, i.e. immerse them in boiling water for 2 minutes and then rinse with cold water.

3. Tear the crab sticks into smaller fibers.

4. Place a sheet of spring roll paper vertically on a board, then place pieces of salmon, vegetables, crab sticks, noodles, and cilantro in the center, and then roll it up tightly like a croquette.

5. Fry the spring rolls in oil in a hot pan. Serve the dish with the sauce for spring rolls and spring rolls.