- Rakkyo Vinegar
Fresh spring rolls
|green leave||as needed|
|shiso (perilla) leaves||as needed|
|Otafuku Rakkyo Vinegar||2tbsp|
Chinese fermented chili paste
- 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.
Blend the Doubanjiang (Chinese fermented chili paste) and Otafuku Rakkyo vinegar well to form the dipping sauce.
- 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.
- Roll once from the side toward you, fold in the left and right ends, then roll up completely.
- Cut to an easy-to-eat size, plate up, and eat using the dipping sauce from (2).