Salmon spring rolls (salmon in rice paper)

Name: Salmon spring rolls (salmon in rice paper)
Yield: 2
Ingredients: A little lemon juice and must; Oil; Pepper; Salt; Water; 1 bundle Watercress; 1 tsp Finely chopped ginger; 1 tbsp Wheat flour; 1 tsp Wasabi; 2 tbsp Soy; 250 g Mixed summer herbs, URf.eks. Squash, carrots, fennel, spinach, beans; 4 cl Dry sherry; 400 g Fresh salmon; 8 pcs Round rice paper of approximately diameter 22 cm

Mains

Cook time: 0 min.
Servings: 2

Ingredients for Salmon spring rolls (salmon in rice paper)

		A little lemon juice and must
		Oil
		Pepper
		Salt
		Water
1	bundle	Watercress
1	tsp	Finely chopped ginger
1	tbsp	Wheat flour
1	tsp	Wasabi
2	tbsp	Soy
250	g	Mixed summer herbs, URf.eks. Squash, carrots, fennel, spinach, beans
4	cl	Dry sherry
400	g	Fresh salmon
8	pcs	Round rice paper of approximately diameter 22 cm

Instructions for Salmon spring rolls (salmon in rice paper)

To prepare the Salmon spring rolls (salmon in rice paper) recipe, please follow these instructions:

Cut the salmon fillet into small cubes a. 5mm x 5mm. Season with salt and pepper and stir the sherry. Let the mixture pull min. 30 minutes. Stir ginger, lemon juice and peel, wasabi and soy together. Cut the herbs in as thin strips as you can. Turn them into the soy-ginger mixture. Season with salt and pepper. Let the mixture pull mine. 30 minutes, but like a couple of hours. Turn the wellcake in immediately before use. Stir flour with water to a porridge-like consistency.

Distribute salmon and vegetables on soft or softened rice paper. Roll up. Butter a little milk on the joint. Step golden in neutral oil.

Salmon spring rolls (salmon in rice paper)

Ingredients for Salmon spring rolls (salmon in rice paper)

Instructions for Salmon spring rolls (salmon in rice paper)

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