Preparation time: 15 minutes
By Charles Soussin
- 4 Rice papers
- 3 Fuji apples
- 125gr Rocket
- 2 tablespoons Almonds
- A fillet salmon (about 200gr)
- 2 lemons
- Olive oil
- Espelette pepper
- Balsamic vinegar
Wash and cut apples into thin slices like sticks. Slightly put lemon juice on them to prevent from darkening. Add a pinch of salt, pepper, and a little bit of olive oil.
Dress the rocket with a little bit of olive oil and a pinch of salt.
Cut the salmon into large sticks (1cm thick), add salt, pepper, lemon juice and dust with almonds.
Immerse rice papers in cold water for about 3-4 minutes to soften and put them on a towel. In the bottom part, put apple sticks, rocket, piece of salmon and roll like a spring roll. Roll well until tight.
For the sauce: balsamic vinegar, honey, olive oil, salt and Espelette pepper.
Cut diagonally the rolls in two parts. Superimpose them and spray with vinegar.
Keep the sauce in a bowl to soak rolls.
Enjoy the meal!