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Spring Rolls with UMAMI TOPPING Flakes Wasabi
Spring Rolls with UMAMI TOPPING Flakes Wasabi
Ingredients (For 6 servings)
| Rice paper |
9 sheets |
| Cooked prawns |
6 (60g) |
| Smoked salmon |
6 (60g) |
| Lyoner sausage slices |
6 (80g) |
| Leaf lettuce |
8g x 18 |
| Red cabbage |
8g x 18 |
| Avocado |
8g x 18 |
| Lemon juice |
As needed |
| Cucumber |
8g x 18 |
| Red bell pepper |
4g (5cm length, 5mm width x 2) x 18 |
| Yellow bell pepper |
4g (5cm length, 5mm width x 2) x 18 |
| S&B UMAMI TOPPING Crunchy Flake Type Wasabi 100g |
2g to 5g x 18 (desired amount) |
|
【Sauce】
Peanut butter |
60g |
|
Sugar |
18g |
|
Nam pla (fish sauce) |
18g |
|
Lime juice |
30g |
|
Water |
10g |
Directions
- Shell the prawns and remove the tails.
- Tear the leaf lettuce into pieces.
Shred the red cabbage.
Cut the avocado into 7 to 8 mm thick wedges and mix with lemon juice.
Slice the cucumber into long ribbons using a slicer.
- Cut the rice paper in half using scissors.
Spray water onto the rice paper to reconstitute it.
Place the lettuce onto the rice paper so that some part of the frill of the lettuce sticks out from the rice paper.
Put the red cabbage, avocado, and peppers on the rice paper. Fold a third of the arced side inside and start rolling it from the edge.
- Combine 【Sauce】. Add UMAMI TOPPING Crunchy Flake Type Wasabi and serve.
