120 g. salmon
5 cm finely grated ginger
1 tbsp soy
10 g Brazil nuts
½ cucumber in long thin sticks
1 lettuce cut into small pieces
½ avocado in slices
1 handful coriander
1 handful mint
3 pcs. rice paper

Juice from 1 lime
1 tbsp. creamy peanut butter
1 tablespoon soy
1 tablespoon liquid honey
Possibly chili in thin slices


Rinse and cut the vegetables.

Poke holes in the salmon so that you stuff ginger into the salmon. Pour the soya over it, on a baking tray lined with baking paper.

Chop the Brazil nuts and sprinkle them over the salmon, which must now bake in a 200 g oven for approx. 10 min.

Boil water for the rice paper.

Mix the dip.

Sit down at the table and prepare your spring rolls.

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