1cucumber cut same size as salmon belly, about 5 inch strips
1/2cuppickled carrots and daikon
Crunchy egg roll wrapper
8wheat egg roll wrappers6" square, optional
1tstapioca starchor corn starch
Optional mince chile
Marinade the salmon belly with oyster sauce and sesame oil for at 10- 20 min.
Meanwhile, make the crunchy egg roll wrapper. Form a paste by combining tapioca starch and water in small bowl. Roll the square wrappers into tight cigar shape and seal with tapioca paste. Deep fry until crispy, drain on paper towels and set aside.
Make the tamarind dipping sauce by combining tamarind, sugar, fish sauce, garlic and mix well. Top with minced chiles and set aside.
Deep fry or pan fry the salmon belly until golden brown. When cool to the touch, roll into spring roll wraps using your desired greens, herbs, cucumber, pickled carrots and daikon. Serve immediately with tamarind dipping sauce.
The sauce can be made 1-2 days in advance. The crunchy egg roll wraps can be rolled and frozen and fried straight from frozen.