Lucky Rolls with Grilled Salmon

Lucky rolls with grilled salmon and ginger-lime sauce (*) Ingredients for 4-6 rolls, 2 people.

Remove the outer leaves from the lemongrass, cut lemongrass into quarters lengthwise and chop very finely. Stir the shallot cubes together with the fish sauce, soy sauce, lemongrass, sugar and oil. Place the salmon fillet in the grill marinade for twenty minutes.

Remove the skin from the sweet potato, grate coarsely and steam with the water for five minutes until soft.

Rinse lettuce, remove thick stems. Also rinse bean sprouts and Thai basil. Pluck off herb leaves.

Remove salmon fillet from marinade and grill in a coated grill pan at low temperature for three minutes on each side. Cool briefly and cut into fine strips with a sharp kitchen knife, or pick apart carefully with forks.

Briefly place rice papers in a suitable bowl of cold water, remove and soften between damp kitchen roll, discarding torn leaves. Lay out the first soaked rice sheet on the surface. Place a lettuce leaf in the center, place two tablespoons of sweet potato on top, also a strip of salmon, a tablespoon of bean sprouts and a tiny bit of Thai basil. Arrange all the ingredients to make an oblong pile about twelve inches long. Turn the sides of the rice sheet inward and roll up tightly, place on a plate and cover.

For the sauce, mix the garlic cloves

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