1. Peel the potatoes, cut into pieces and cook for later use
2. Sprinkle the salmon with appropriate amount of salt, black pepper, and parsley and roll it into a roll with rice paper (need napkins to absorb excess water)
3. Take the lime, grapefruit, orange, and fruit pulp, dice and mix for later use
4. Add mint leaves, chopped rice chili, and black pepper to the mixed fruits and mix well
5. Take the potato pieces and grind them into the pot, then add 50ml of milk and 10g of butter and stir into mashed potatoes.
6. Fry the salmon rolls over low heat until golden and crispy
7. Take the salmon rolls and cut them into pieces and combine them with mashed potatoes, fruit salad, and an appropriate amount of bean sprouts.
Tips:1. Vietnamese rice paper is relatively thin, so be careful not to break it before softening it with water
2. The rice paper is softened by overheated water and spread on a plate to wrap the salmon
3. Be sure to control the heat when frying the salmon. Excessive fire will make the rice paper sticky.