Spring roll
1 serving
10 minutes
Spring rolls are a symbol of freshness and lightness, rooted in traditional Pan-Asian cuisine. This version combines crispy Beijing cabbage, creamy cottage cheese, tender lightly salted salmon, and creamy avocado enhanced with subtle lemon notes. Wrapped in transparent rice paper, they acquire an aesthetic appearance, while a light sprinkle of sesame adds a delicate nutty touch. Spring rolls are not just an appetizer but a culinary masterpiece that can be served as a standalone dish or accompanied by a spicy sauce. They are perfect for summer parties, light lunches, or even sophisticated dinners. Each bite is filled with a richness of textures and flavors, creating a harmony of freshness and richness.
1
Prepare 2 leaves of Chinese cabbage.
- Napa cabbage (pak choi type): 10 g
2
Peel the avocado, cut it in half, and drizzle with lemon juice.
- Avocado: 65 g
- Lemon: 1 piece
3
Cut into large sticks and salt.
- Avocado: 65 g
- Sea salt: to taste
4
Spread cream cheese on cabbage leaves and season with pepper.
- Napa cabbage (pak choi type): 10 g
- Cream cheese (curd cheese spread): 1 tablespoon
- Sea salt: to taste
5
Soak the rice paper sheet in room temperature water for a few seconds.
- Rice paper: 10 g
6
Place it on a dry, flat surface.
7
Place a leaf of cabbage at the edge of the paper, add a piece of fish on top, and avocado on the side.
- Napa cabbage (pak choi type): 10 g
- Lightly salted salmon: 60 g
- Avocado: 65 g
8
Cover with a second layer of cabbage leaves on top.
- Napa cabbage (pak choi type): 10 g
9
Roll the roll.
10
Cut the roll into smaller pieces with a knife moistened in cold water.
11
Transfer to a plate, sprinkle with sesame, and serve.
- Sesame seeds: to taste
