Crispy Salmon and Avocado Spring Rolls
My mother taught me how to make cha gios when I was young. She learned how to make them when she was working as a linguist in Vietnam during the war. It was our favorite food as kids and whenever we came home from boarding school for Christmas or summer holidays she would make us a huge dinner of crab meat-stuffed spring rolls, wrapped in crispy lettuce and dipped in the salty-sour so good sauce.
I have adapted the recipe here, using smoked salmon instead of crab meat, avocado instead of mung bean sprouts and honey instead of sugar in the sauce, but the results are every bit as delicious as the original so I suggest you try it as many ways as you can. You won’t regret it! Video demo.