Summer roll with squid Mentaiko
Cook Time:
20 Minutes
Serves:
2 servings
Ingredients
2 oz. spring noodles
1/3 large carrot, julienned
1/2 cucumbers, julienned
80g squid Mentaiko
2 large rice paper sheets
1 tbsp. fish sauce
1 tbsp. dark brown sugar
1/4 c. rice vinegar
Preparation
Step1
Place noodles in medium heatproof bowl, cover with boiling water; let stand about 5 minutes or until just tender, drain. Using kitchen scissors, cut noodles into random lengths.
Step2
In a medium bowl, mix together noodles, carrot, cucumber, fish sauce, sugar, and vinegar.
Step3
To assemble rolls, place a sheet of rice paper in medium bowl of warm water until just softened. Lift sheet carefully from water, placing it on a tea-towel-covered board. Place some of the vegetable filling horizontally in the center of the sheet and top with squid Mentaiko.
Step4
Fold edge closest to you up and over the filling; roll sheet to enclose filling, folding in sides after first complete turn of roll. Roll up the remaining sheets and filling.
Step5
Cut each in half and place in a serving dish.