Asian summer rolls with salmon

Wash, halve, deseed and finely chop the chilli pepper.

Finely grate the ginger and garlic.

Add the remaining ingredients, mix everything well and season to taste.

Ingredients

1 units Chilli pepper, 10 g Ginger, 1 clove Garlic, 250 ml Soy sauce, 1 tbsp Honey, 2 ml Lime juice, 1 tbsp Sesame oil

Peel and deseed the avocado and cucumber and cut into strips. Wash the spring onions and cut into fine rings.

Roughly pluck the herbs. Roughly chop the wasabi nuts.

Ingredients

1 units Avocado, 1 units Cucumber, 2 units Spring onions, 1 bundle Herbs (Asian), 30 g Wasabi nuts

Cut the salmon fillets into 100 g pieces. Fry in a pan over a medium heat in sesame oil for approx. 3-4 minutes on all sides and drizzle with a little marinade.

The salmon fillets are ready when they are still slightly translucent in the centre, but can be divided into segments when gently pressed - this keeps them juicy.

Salt and pepper a little.

Ingredients

800 g Salmon fillets, 2 tbsp Sesame oil, 1 pinch Sea salt, 1 pinch Pepper (ground)

Dip one rice paper in warm water for approx. 2-3 seconds and place on a plate.

Place 100 g of salmon, marinade, avocado, herbs, spring onions, cucumber strips and wasabi nuts at the bottom of the rice paper, leaving approx. 2 cm free at the sides.

Roll up tightly from bottom to top, folding the sides inwards about halfway.

Roll up tightly from the bottom to the top, folding the sides inwards about halfway.

Ingredients

8 units Rice paper

Serve the summer rolls with the marinade as a dip and enjoy.