Crispy Tinapa Fresh Spring Rolls

Spring Rolls

1 cup smoked fish (tinapa)flaked into big flakes and deep fried until crispy

2 cups boiled vermicelli noodles(sotanghon)

1 pack rice paper wrapper

1 bowl of warm water

1 cup lettuce leaveshand torn/roughly sliced

1 cup cucumbercored and sliced into thin strips

1 cup carrotssliced into thin strips

1 cup tomatoescored and sliced into thin strips

½ cup red onionssliced into thin strips

1 bundle spring onionscleaned and cut into 4-inch strips

½ cup cilantro leaves

2 tbsp sesame oil

Salted Egg Sauce

5 salted egg yolks

1 tbsp garlicminced

2 tbsp white onionsminced

1 tbsp cooking oil

1 cup heavy cream

½ lemon squeezed

salt and pepperto taste

Spring Rolls

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.

Salted Egg Sauce

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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Crispy Tinapa Fresh Spring Rolls