• Rakkyo Vinegar

Fresh spring rolls


rice paper 2
salmon as needed
avocado 1/2
green leave as needed
shiso (perilla) leaves as needed
cheese as needed
Otafuku Rakkyo Vinegar 2tbsp
Chinese fermented chili paste


  1. Cut the salmon, avocado, and cheese to 1 cm in width. Cut the shiso (perilla) leaves in half lengthwise. Wash the other leaves and tear into an easy-to-eat-size.
  2. Blend the Doubanjiang (Chinese fermented chili paste) and Otafuku Rakkyo vinegar well to form the dipping sauce.
  3. Dip the rice paper in lukewarm water, remove, and spread out. Lay out the ingredients from (1) one row at a time on the rice paper.
  4. Roll once from the side toward you, fold in the left and right ends, then roll up completely.
  5. Cut to an easy-to-eat size, plate up, and eat using the dipping sauce from (2).

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