Ingredients:
- Rice paper TM Hokkaido Club – 6 sheets
- Rice vermicelli TM Hokkaido Club boiled – 100 g
- Beijing cabbage – 6 sheets
- Salad or spinach leaves – 150 g
- Smoked salmon or crab sticks – 80-100 g
- Dressing sauce Balsamic TM Hokkaido Club – 3-5 table spoons
- Teriyaki sauce TM Hokkaido Club 3-5 table spoons
Cooking method:
- Pour warm water into a large plate or bowl.Dip one sheet of rice paper in water for a few seconds to soften it.Place the leaf on a plate or cutting board.
- Put a leaf of Beijing cabbage, on top – a slice of salmon or a crab stick, a little salad to taste, a little spinach and rice vermicelli.
Wrap the roll from you, sealing it in the process. Roll up to the middle of the sheet, then fold the sides inward and twist the roll to the end.
- Follow the same process with the remaining sheets of rice paper.
- Cut the spring rolls in half and serve with Balsamic, Teriyaki or sauces to your taste.
Enjoy your meal!