Home Recipes Asian summer roll Asian summer roll approx. 30 min. Medium hand Instructions Avoid the screen going to sleep Do this: Cook the glass noodles according to the instructions on the packet. Cut the salmon into thin slices. Cut the cucumber in half lengthways. Scrape out the core and cut into thin sticks about 10 cm long. Finely shred the spring onions and red cabbage to the same length. Roughly chop the coriander. Boil water in a medium saucepan. Lay out a damp tea towel. Dip the rice paper in the boiling water for 5 seconds (or as described on the packet), then transfer to the tea towel. Sprinkle with sesame seeds. Top with 3-4 slices of salmon and the finely shredded vegetables. Sprinkle with coriander. Hold the ingredients in place with your fingers, fold in the sides and roll tightly without tearing the rice paper. Divide the summer rolls in half and serve with Frøyas "Chilli Mayo" and/or Frøyas "Soy Wasabi".
