Salmon spring rolls

1. Cut the salmon into strips and chop coarsely with a knife. Salt, pepper and drizzle with soy sauce. Let marinate for 10 minutes. Rinse and dry the bean sprouts. Wash, dry and chop coriander.

2. Quickly dip a rice paper in a bowl of water and roll out on a damp cloth. Cut it in half and fill the bottom of each rice paper with the salmon strips, add some bean sprouts and coriander. Roll by folding the sides towards the center. Prepare 16 spring rolls.

3. Heat the frying oil and add some spring rolls for 2-3 minutes until they are golden brown. Drain on paper towels and serve with a fresh salad and hot sauce.

Photo credit: Sucré Salé