Fresh spring rolls

rice paper 2
salmon as needed
avocado 1/2
green leaves as needed
shiso (perilla) leaves as needed
cheese as needed
Otafuku Rakkyo Vinegar 2Tbsp
Chinese fermented chili paste)
  1. 1Cut 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. 2Blend the Doubanjiang (Chinese fermented chili paste) and Otafuku Rakkyo vinegar well to form the dipping sauce.
  3. 3Dip 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. 4Roll once from the side toward you, fold in the left and right ends, then roll up completely.
  5. 5Cut to an easy-to-eat size, plate up, and eat using the dipping sauce from (2).