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Spring rolls with smoked eel

Spring rolls with smoked eel
2 tins of Royal Dutch Smoked eel, oil drained from the tin 2 carrots, in thin strips
100 grams of rice vermicelli 2 heads of little gem, in thin strips
1 avocados, thinly sliced 1 cucumber, in thin slices
12 rice sheets Fish sauce to taste
1 bunch of mint, finely chopped 3 tablespoons of hoisin sauce
1 bunch of coriander, finely chopped

You cannot get enough of these spring rolls. Fortunately they are really light. You're only filling the rice sheets with healthy ingredients, so it doesn't matter if you have just one more... Smoked eel, crispy vegetables, such as cucumber and carrot, soft avocado and green herbs. We serve it with hoisin sauce, which is a sweet Chinese sauce.


Cook the rice vermicelli in accordance with the instructions on the packaging. Drain, rinse with cold water, and cut the long bits into shorter pieces. Fill a dish with warm water. Put a rice sheet in the water for a few seconds to left it soften. Put it on a plate or board that you wetted earlier. Start in the middle with some smoked eel. Leave about 5 cm on both sides. Put slices of carrot, cucumber and avocado, strips of little gem, a little pile of rice vermicelli, some coriander, mint and a dash of fish sauce on top of the eel. Fold the sides of the sheets towards the middle, fold the bottom to the middle and roll. Repeat until you have rolled up all your spring rolls and serve them on a tray with some hoisin sauce.


Serves: 4