Spring rolls with Asian salad of cucumber
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SERVINGS 2
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PREPARATION 10 MINUTES
INGREDIENTS
- 250 g cucumber, sliced
- 1/4 tsp sea salt
- 2 tbsp soy sauce
- 2 tbsp vinegar
- white balsamic or apple cider vinegar
- 2 tbsp sugar
- 1 tsp roasted sesame oil (from Asian grocery stores)
- 1 small clove of garlic, crushed with the tool
- 1/2 tsp. ground cumin
- 1 tbsp raw sesame seeds
- 1 package of Spring Rolls with Vegetables
COOKING INSTRUCTIONS
- Place the cucumber in a colander and sprinkle with salt. Leave it over a bowl to drain some of its liquid.
- In a bowl that will fit the cucumber, whisk the soy sauce, vinegar, sugar, sesame oil, garlic, and bell pepper with a fork. Set aside.
- Pour the sesame seeds into a small non-stick frying pan and place it on the cold stove. Turn the heat to high and wait for it to heat up. Keep an eye on it and once it has a little color and starts to smell nice (about 3 minutes total), pour the sesame seeds into the bowl with the mixture. Be careful, it burns easily!
- Add the cucumber and mix.
- Prepare the Spring Rolls and serve them with the salad.
Tips
The salad dressing is also very nice as a dipping sauce for spring rolls!
