Spring rolls with smoked mackerel, glass noodles and spring onion

Name: Spring rolls with smoked mackerel, glass noodles and spring onion
Ingredients: 1 units.pack rice paper (22 cm); 40 g glass noodles; 60 g Smoked mackerel; 0.5 Red onion; 2 Spring onion; 0.5 Cucumber; 1 Garlic; 30 g orange winter carrot; 1 units.centimeter Ginger; 0.5 g Mint; 1 Parsley; 30 g small broccoli florets; 0.5 g Coriander; 2 Rice vinegar; 2 Sesame oil; soy sauce (to taste); pinch of sambal

This delicious Vietnamese specialty not only tastes wonderful, but is also very easy to make.

Ingredients

1units.packrice paper (22 cm)

40gglass noodles

60gSmoked mackerel

0.5Red onion

2Spring onion

0.5Cucumber

1Garlic

30gorange winter carrot

1units.centimeterGinger

0.5gMint

1Parsley

30gsmall broccoli florets

0.5gCoriander

2Rice vinegar

2Sesame oil

soy sauce (to taste)

pinch of sambal

Preparation

Cut the cucumber, spring onion, carrot, and red onion into fine julienne strips and finely chop the garlic, ginger, and herbs.
Place the glass noodles in a bowl and pour boiling water over them.
Let stand for about 5 minutes and then drain the noodles.
Fry the sambal with the garlic in a little oil, remove from the heat, and add the ginger, rice vinegar, sesame oil, glass noodles, carrot, cucumber, spring onion, smoked mackerel, parsley, and broccoli florets. Season with soy sauce, mint, and coriander.
Soak the rice paper in warm water for about 30 seconds to 1 minute. Remove from the water and let drain on a clean tea towel.
Spread the filling in the center, leaving the ends free, and fold one side of the rice paper lengthwise over the filling.
Then fold in the short sides and roll up tightly.