Sashimi Fresh Spring Rolls with Carrot Ginger Miso Dip
Whether you call it sashimi popiah, sashimi spring rolls, or sushi popiah, one thing’s for sure — it’s a playful and delicious way to enjoy your favourite sashimi with a healthy twist.Makes about 6-8 rolls
Servings: 3
Ingredients
- Sashimi of your choice
- Rice paper wrappers
- Water for softening rice paper
- 1 Carrot julienned
- 1 Cucumber julienned
- Purple cabbage shredded
Dipping Sauce
- 100 gm Carrot
- 50 gm Onion
- 40 gm Miso
- 25 gm Sugar
- 1 gm Salt
- 2 gm Black pepper
- 100 gm Rice vinegar
- 50 gm Light olive oil
- 15 gm Sesame oil
Instructions
- Make the Dip: Blend all dressing ingredients until smooth and creamy. Set aside.
- Prepare the Rice Paper: Briefly dip a sheet of rice paper into the plate of water and remove immediately — it will continue to soften as you assemble.
- Assemble the rolls: Place carrot, cucumber, cabbage, and sashimi on the softened rice paper. Wrap it up tightly, like a popiah (fresh spring roll).
- Enjoy immediately, dipping each roll into the savoury-sweet miso carrot sauce.