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Vietnamese Salmon and Mango Spring Roll

  • Difficulty Level: 1
  • Serves Serves: 6
  • Preparation

    30 mins

  • Cooking

    - mins

Vinegar Less Than 30 mins Seafood Appetizer Healthy Fusion

What You Will Need

Ingredients

  • Vietnamese Rice Paper (about 12 pcs) 75 g
  • Salmon Sashimi [cut into strips] 150 g
  • Flesh of Mango [cut into strips] 100 g
  • Cucumber [cut into strips] 80 g

Dipping

  • Lee Kum Kee Seasoned Soy Sauce for Seafood 2 tbsp
  • Lee Kum Kee Pure Sesame Oil 1 tsp
  • Lee Kum Kee Chinkiang Vinegar 1 tbsp
  • Wasabi ½ tsp

Made with
Lee Kum Kee products

Seasoned Soy Sauce For Seafood

Soy Sauce

Seasoned Soy Sauce for Seafood
13006W0042 - Chinkiang Style Vinegar 207ml (002)

Basic Cooking Sauce, Dressing / Sauce for Cold Dish, Vinegar

Chinkiang Style Vinegar

Pure Ground Fragrant Sesame Oil 207mL

Basic Cooking Sauce

Pure Ground Fragrant Sesame Oil

How to make it

  1. Put rice paper into cold drinking water piece by piece and soak for around a minute. Take out and dry in towel.
  2. Arrange salmon, mango and cucumber on rice paper. Fold rice paper over the ingredients to make a spring roll. Repeat with the remaining ingredients.
  3. Halve the spring roll and serve with the dipping sauce.

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