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Use a large plate as your assembly surface and brush it with sesame oil.
Dip 1 wrapper in the bowl with lukewarm water to rehydrate it and then spread it out on the oiled plate.
Lay the crispy tinapa flakes, strips of red onion, tomatoes, noodles, lettuce, cucumber, carrots, and cilantro leaves, start to roll but before completely closing it, place about 2 long spring onion strips on top of the roll before closing the flap.
Heat oil in a pan and then sauté garlic and onions until aromatic.
Add the egg yolks and mash until it becomes a paste.
Add the heavy cream and the lemon juice and keep stirring until flavors are well combined.
Season with salt and pepper to taste.
Drizzle the sauce on top of the sliced fresh spring rolls and serve.
Ingredients
Directions
Use a large plate as your assembly surface and brush it with sesame oil.
Dip 1 wrapper in the bowl with lukewarm water to rehydrate it and then spread it out on the oiled plate.
Lay the crispy tinapa flakes, strips of red onion, tomatoes, noodles, lettuce, cucumber, carrots, and cilantro leaves, start to roll but before completely closing it, place about 2 long spring onion strips on top of the roll before closing the flap.
Heat oil in a pan and then sauté garlic and onions until aromatic.
Add the egg yolks and mash until it becomes a paste.
Add the heavy cream and the lemon juice and keep stirring until flavors are well combined.
Season with salt and pepper to taste.
Drizzle the sauce on top of the sliced fresh spring rolls and serve.
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