TERIYAKI SALMON WRAPPED IN VIETNAMESE SPRINGROLLS – Bespoke Lifestyle

Ingredients

• • For the rolls
• 200g x fresh salmon
• 4 Tbsp x teriyaki sauce
• 4 x rice paper sheets (large)
• ¼ x cucumber, deseeded, julienned in ±10cm pieces
• 1 x carrot, julienned in ±10cm pieces
• 2 x spring onions, sliced lengthways in ±10cm pieces
• ½ x avocado, sliced lengthways, ± 2-3mm thick
• A handful of soft lettuce or any other soft salad leaves
• Cooked glass noodles (follow recipe on package)
• Fresh herbs of your choice. I used basil, coriander and mint
• Black sesame seeds (optional)
• • For the dipping sauce
• ½ cup x hoisin sauce
• Sriracha to taste
• 1 tsp x sesame oil