Spring Roll Filled with Fish and Root Vegetables in Tom Yum Sauce
Makes 1 Roll
10 grams (1 sheet) rice paper
50 grams cooked sea fish, cut into strips
15 grams julienne-cut carrots
15 grams julienne-cut radish
15 grams green onion , sliced thin
10 grams alfalfa sprouts
15 grams arugula
Roasted peanuts, for service
Tom yum sauce, for serving
Place the rice paper in a bowl of warm water and let it sit for a couple of seconds, just until soft.
1.Place a dry towel on your work surface.
2.Transfer the softened rice paper to the towel and flatten gently.
3.Arrange the fish, carrots, radish, red onion, alfalfa sprouts and arugula on the middle of the rice paper.
4.Fold over the top and bottom of the paper, and then roll to close.
5.Top with roasted peanuts and tom yum sauce, and serve.