California Farm Cucumber Salmon Spring Roll

Name: California Farm Cucumber Salmon Spring Roll
Total time: 600 s
Yield: 2 people
Cuisine: American
Ingredients: 5 slices unpeeled cucumber, lengthwise, 1/8” thick, skin on; 6 slices salmon, cut on the diagonal, 1/8” thick; 2 Tsp Lemon juice, tsp sugar, 1/2 tsp salt, sprinkle of dillweed; 2 transparent rice spring rolls, rinsed soft under warm water; 2 Tsp capers; 2 Tbs Hoisin garlic dipping sauce

Hobby Horseman @HobbyHorseman

California, United States

Ten minute spring roll that looks gourmet, and tastes even better.

Hobby Horseman @HobbyHorseman

California, United States

Ten minute spring roll that looks gourmet, and tastes even better.

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Ingredients

10 minutes

2 people

5 slicesunpeeled cucumber, lengthwise, 1/8” thick, skin on
6 slicessalmon, cut on the diagonal, 1/8” thick
2 TspLemon juice, tsp sugar, 1/2 tsp salt, sprinkle of dillweed
2transparent rice spring rolls, rinsed soft under warm water
2 Tspcapers
2 TbsHoisin garlic dipping sauce
Equipment: knife
Cost: cucumber 30 cents, salmon $1, spring roll wrappers, other 10 cents, 70 cents per large spring roll

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Steps

10 minutes

1

Use sharp knife to slice fresh salmon filet across the grain in 1/8” thick slices. Mix with lemon juice, tsp salt, tsp sugar, dill weed, cure 10 minutes. Rinse spring roll rice wrapper under running warm water till translucent and soft as leather.
2

Use mandolin to slice cucumber lengthwise in 1/8” thick slices. Compost the first and last slice. Rub cucumber and cured salmon in Hoisin Garlic sauce. Stack salmon and cucumber slices, wrap in spring roll, cut in bite size pieces, serve with capers on top.

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on April 15, 2024 05:16

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.