Spring rolls with smoked salmon and Ros Thai Thai sauce
Crispy and aromatic spring rolls. Making them with House of Asia's no-soak spring roll paper is even easier. Serve the finished dish with sweet and spicy Ros Thai Thai sauce for an even richer flavor.
Number of servings
2
Sharpness level
LIGHTLY SPICY
Preparation time
25 min.
Difficulty level
EASY
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 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
- 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.
- Blanch the carrots, i.e. immerse them in boiling water for 2 minutes and then rinse with cold water.
- Tear the crab sticks into smaller fibers.
- 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, then roll them up tightly like a croquette.
- Fry the spring rolls in oil in a hot pan. Serve the dish with the sauce for spring rolls and spring rolls.
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