Fresh spring rolls with baked salmon and fruit with Ros Thai Thai sauce

• 1 pack House of Asia colored rice paper for spring rolls
  
• 4 tsp Sweet soy sauce House of Asia
• 200 gr Fresh rice noodles Vermicelli House of Asia
• 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

1. 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.
2. 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.
3. 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.
4. 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.
5. Serve with the sauce for spring rolls.