Teriyaki Salmon Spring Rolls
This Vietnamese & Japanese mix is very successful
The spring rolls are from Vietnam and you can find an endless number of different recipes. The one I present to you is a creation, it incorporates Japanese-style grilled salmon in a teriyaki sauce. The grilled fish, both sweet and savory and all the herbs will give you a delicious roll.
The rolls do not keep very long because rice paper quickly dries, it is best to eat them immediately after making. To taste these rolls, I like to dip them in the traditional spring roll sauce with crushed peanuts, but you can also enjoy them by dipping them in teriyaki sauce. Bon appétit.
Ingredients for 10 rolls
- 10 rice papers 28cm
- 400g salmon
- 150g dehydrated rice noodles
- ⅓ cucumber
- 5 salad leaves
- 50g bean sprouts
- 1 tbsp toasted sesame seeds
- 1 carrotv
- 1 tbsp white rice vinegar
- ¼ tsp salt
- 1 tsp sugar
- 2 tbsp vegetable oil
- Fine herbs: mint, cilantro,
ngorgai, vietnamese cilantro, spring onion
Teriyaki sauce
- 10cl soy sauce
- 1 tbsp dark soy sauce
- 70ml sake for cooking
- 70ml mirin
- 70g sugar
Enjoy your rolls with:
- Spring roll sauce
- Crushed roasted peanuts
Teriyaki salmon spring rolls ingredients
Herbs to add in the spring rolls
Teriyaki sauce ingredients
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