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 well and season to taste.

Ingredients

1 piece 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 piece avocado, 1 piece cucumber, 2 piece spring onions, 1 bunch Asian herbs, 30 g wasabi nuts

Cut the salmon fillets into 100 g pieces. Fry all over in a pan over a medium heat in sesame oil for about 3 to 4 minutes 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 nice and succulent.

Season with a little salt and pepper.

Ingredients

800 g salmon fillets, 2 tbsp sesame oil, 1 pinch sea salt, 1 pinch ground pepper

Dip each sheet of rice paper in warm water for 2 or 3 seconds and place on a plate.

Place 100 g of salmon with some marinade, avocado, herbs, spring onions, cucumber strips and wasabi nuts at the bottom of the rice paper, leaving a gap of about 2 cm at the sides.

Roll up tightly from bottom to top, folding the sides inwards almost to the middle.

Repeat with the remaining rice paper.

Ingredients

8 piece rice paper

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