TOPRecipesSpring 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.
