Smoked salmon trout, fresh kiwi, pistachio nut and nasturtium vietnamese summer rolls
6 round leafs of rice paper
6 x 10g ribbons of smoked salmon trout
1 spring onion finely chopped
20g fresh coriander leafs
100g pistachio nuts roughly chopped
6 table spoons toasted sesame seeds
18 slices of Kiwi
18 Nasturtium flowers
Prepare a bowl of water and place a damp cloth on your work surface.
Soak the Vietnamese rice paper in the water until soft to the touch.
Divide all the ingredients in to 6. For filling for 6 summer rolls.
Place the soft rice paper on the damp towel and place your fillings off centre layered in the pile on the rice paper.
Start by folding the sides over the filling and then gently roll it up while compacting the filling in to a tight sausage.