Fresh on the outside, filled with a festive mix of salmon, vegetables,mangoes and a hint of pesto. Served with a sweet and tangy dipping sauce, these spring rolls are the perfect party appetizer or snack. -
Cooking time; 5 minutes
Preparation time; 30 minutes
Serves ; 4
Ingredients
3 - 4 slices of smoked salmon
Argula or spinach
50g of vermicelli
1 jar of pesto
1 fresh mango
14 mint leaves
7 rice sheets (small size)
Preparation
Cut the salmon into strips.
Cut the mango into small sticks.
Boil some water then turn off the heat and add the rice vermicelli. Let soak and then drain.
Prepare a dish filled with lukewarm water, in which you can immerse the rice sheets.
Next to it on a cutting board, place a damp cloth on which you will place the softened rice sheets .
Spread it out on your work surface, distribute the ingredients so as to form a small rectangle that fits into the circle of the rice paper, rather towards the top of it, leaving a margin towards the top and the sides to be able to do the folding.
Then add a teaspoon of pesto and two mint leaves and start folding.
Fold up the top of the sheet and roll up a little, fold each side inward tightening a little and continue rolling.
Wrap each roll in cling film to keep them until tasting in the refrigerator.
Cut them into sections to serve them as an appetizers.
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