Spring rolls with fish
2 servings
10 minutes
Fish spring rolls are a light and exquisite dish of Pan-Asian cuisine that combines the freshness of vegetables with the mild taste of lightly salted salmon. Their history begins in Southeast Asia, where rice paper became the base for many filling variations. Crunchy cucumber, spicy arugula, and creamy cheese create a harmonious balance of textures, while capers add tangy notes. These rolls require no cooking, preserving all the benefits of the ingredients. They are perfect for a light snack or a stylish appetizer at a party. Served with a sauce—such as soy or sweet chili—that enhances the depth of flavor. Elegant and easy to prepare, they delight both gourmets and health food enthusiasts.
1
Peel the cucumber and cut it into strips.
- Cucumbers: 80 g
2
Chop the arugula coarsely.
- Rocket (arugula): 7 g
3
Cut the fish into cubes.
- Lightly salted salmon: 60 g
4
Soak each rice paper sheet in room temperature water for a few seconds.
- Rice paper: 2 pieces
5
Place on a dry, flat surface. Arrange greens on the edge.
6
Add cucumber and cottage cheese.
- Cucumbers: 80 g
- Cream cheese (curd cheese spread): 2 teaspoons
7
Add pepper.
- Ground black pepper: to taste
8
Add a piece of fish and capers.
- Lightly salted salmon: 60 g
- Pickled capers: to taste
9
Wrap the filling in paper in the form of a roll.
10
Do the same with the second roll, place it on a plate and serve.
