Vietnamese rice paper salmon roll-You Are Foodie

By Wright
39

Vietnamese rice paper salmon roll

The crisp salmon in the outside and tender in the inside, coupled with the sweet and sour taste of summer fruits, perfectly present the taste of Vietnamese cuisine

Main Ingredients

Bean sprouts appropriate amount
Mint leaf appropriate amount
Fresh Brazilian leaves appropriate amount
Rice pepper appropriate amount
potato 1
Grapefruit 1/4
orange 1/4
Green lemon 1/4
salmon 100g
Vietnamese rice cake 1 sheet

Auxiliary Ingredients

cream A moderate amount of
black pepper appropriate amount
salt A moderate amount of
milk A moderate amount of

1. Vietnamese rice paper is thin. Be careful not to break it before softening it with water2. Soften rice paper with warm water and lay it on a plate to wrap salmon3. When frying salmon, you must control the heat. Too much heat will make the rice paper paste

Step 1 . Peel the potatoes, cut them into pieces and cook them for later use

Step 2 . Sprinkle salmon with appropriate amount of salt, black pepper, Brazil minced, and roll it into a roll with rice paper (use a napkin to absorb excess water)

Step 3 . Take green lemon, grapefruit, orange and pulp, dice and mix them for standby

Step 4 . Chop mint leaves, rice pepper and black pepper into mixed fruits and mix well

Step 5 . Grind the potato pieces and put them into the pot. Then add 50ml milk and 10g cream and stir over low heat to form mashed potatoes

Step 6 . Fry and roast salmon rolls over low heat until golden and crisp

Step 7 . Cut salmon roll into pieces and serve with mashed potatoes, fruit salad and a proper amount of bean sprouts

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