Culinary Workshop Culinary Art 2013.Dec.
Ingredients
| Shime Saba (Marinated Mackerel) | Half filet ... Sliced diagonally into 8mm pieces |
| Daikon Radish | 100g ... Julienned |
| Carrot | 20g ... Julienned |
| Rice Paper | 4 sheets |
Red Dressing
| Peeled Tomato | 100g |
| Garlic | 1/2 clove ... Roasted |
| Paprika (Dried) | 1 tbsp |
| Salt | 1 tsp |
| Sugar | 1 tsp |
| Lemon Juice | 1 tbsp |
| Olive Oil | 90ml |
Steps
- Drain the julienned daikon and carrot.
- Quickly pass the rice paper through water just before wrapping, and place it on a towel to absorb excess moisture.
- Place daikon and carrot near the edge of the rice paper, fold in the sides, roll once, then place the shime saba on top and roll it up completely.
- Prepare the
using a food processor. - Cut the fresh spring rolls into bite-sized pieces, arrange them, and serve with the
on the side.