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Steamed spring rolls with salmon and rice

A Vietnamese specialty that not only looks fantastic, but also tastes absolutely delicious.With all its fresh ingredients in bright colors, an absolute enrichment for spring.

Ingredients

Furikake
rice paper (22 cm for frying)
Soy sauce
fresh salmon fillet without skin
Sushi rice
Noodle Prawn Crackers Mie

Preparation

  1. Cut the Chinese cabbage into fine julienne strips.
  2. Cook the sushi rice and season with furikake.
  3. Marinate the salmon in soy sauce.
  4. Soak the rice paper for about 30 seconds to 1 minute in warm water. Remove from the water and let drain on a clean tea towel.
  5. Spoon the sushi rice and Chinese cabbage into the center and place the marinated salmon on top.
  6. Optionally add fresh ingredients of your choice.
  7. Leave the ends free and fold one side of the rice paper lengthwise over the filling.
  8. Then fold in the short sides and roll up tightly.
  9. Soak another sheet of rice paper and roll the first spring roll in it.
  10. Steam the spring roll for about 8 minutes in a steamer basket. Tip: grease it with a little oil so the rice paper doesn't stick.
  11. Serve the steamed spring roll with a bowl of colorful noodle crackers and a fresh salad.