Entrée
Sushi Spring Rolls with Peanut Soy Dipping Sauce
15 minPour 4Nutri-Score B€€
B
15 min
15 minSushi Spring Rolls with Peanut Soy Dipping Sauce
recette de
anakitchendiary
@anakitchendiary
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
rice paper sheetsÉpicerie8 morceaux
smoked salmon slices (sliced)Poissons200 g
cream cheese (spreadable)Produits laitiers120 g- nori sheets (cut to size)Épicerie4 morceaux
cucumber (cut into thin strips)Fruits et légumes1 morceau
carrot (cut into thin strips)Fruits et légumes1 morceau
avocado (sliced)Fruits et légumes1 morceau
sesame seeds (for topping)Fruits à coque et graines15 g- peanut butterÉpicerie60 g
soy sauceÉpicerie30 ml
par portion
Nutrition
315kcal
- Glucides
- 33 g
- Protéines
- 11 g
- Lipides
- 16 g
ce que vous utiliserez
Ustensiles
Saladier
cutting board
pas à pas
Préparation
- Étape 1
Make the dipping sauce
- Mix the peanut butter and soy sauce together until smooth.
- Set the sauce aside.
- Étape 2
Soften the rice paper
- Dip a sheet of rice paper into warm water for 2-3 seconds until just softened.
- Lay it flat on a clean cutting board.
- Étape 3
Layer the filling
- Place smoked salmon slices in the center of the rice paper.
- Spread a layer of cream cheese onto the salmon.
- Lay a nori sheet over the cream cheese, then stack the cucumber, carrot and avocado strips on top.
- Étape 4
Roll the spring rolls
- Fold the sides of the rice paper inwards.
- Roll it up tightly.
- Étape 5
Finish and serve
- Sprinkle the outside of the finished rolls with sesame seeds.
- Repeat with the remaining sheets and filling, then serve with the peanut soy sauce.