Chả Giò Cá (crackling Salmon Spring Rolls) Recipe
Sushi Grade Salmon, Prawn, Sesame Seeds, Rice Paper, Fish Sauce
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Ingredients
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Ingredients for Chả Giò Cá
Method
Preparation Instructions
Prepare the Filling
In a bowl, finely chop the sushi grade salmon and prawns. Mix in sesame seeds and fish sauce. Optionally, add chopped fresh herbs for added flavor.
Soften Rice Paper
Fill a shallow dish with warm water. Dip one rice paper sheet into the water for about 10-15 seconds until softened but not too mushy. Remove and lay flat on a clean surface.
Assemble the Spring Rolls
Place about 2 tablespoons of the filling mixture on the lower third of the rice paper. Fold the sides over the filling, then roll it tightly from the bottom up to form a spring roll. Repeat with remaining sheets and filling.
Drain and Serve
Remove the spring rolls and drain on paper towels. Serve hot with lime wedges on the side.