Crispy rolls with salmon and asparagus
Ingredients
Features
Description
Lower rice noodles for 3 minutes in very hot water, then rinse with cold water, pat dry and cool. Asparagus cut into pieces of 12 cm long and cook for 2 minutes in salted boiling water. The fish is cut into slices of a length of 12 cm and a width of 1.5. Prepare (softened) rice paper and roll 8 rolls 12 cm long. Sprinkle with finely chopped shiso them and serve with the sauce of your choice.
Translated by site: wday.ru
