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Wood Roasted Smoked Salmon Rice Paper Rolls

5 Stars Based on 15 reviews
  • Difficulty: Easy
  • Serves: 4
  • Preparation time:
  • Cooking time:

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Ingredients

Rice paper rolls:
  • 4 x 3.5oz packs of Regal Wood Roasted Salmon
  • 1 cucumber, cut into matchsticks 2 inches in length
  • 2 carrots, peeled
  • 2 avocados, thinly sliced
  • 3.5oz vermicelli noodles
  • 3.5oz mung bean sprouts
  • 1/2 cup fresh mint, leaves
  • 1/2 cup cilantro
  • 6 x 6 inch round rice paper wrappers
  • 1 tablespoon of Sesame seeds, black or white, toasted

Ginger Chili Dipping Sauce:
  • 1/2 cup of caster sugar
  • 1/4 cup of water
  • 3 chilis , red, finely chopped
  • 1 thumb of ginger, minced
  • 2 cloves of garlic, minced
  • 3 tablespoons of rice wine vinegar
  • 1 tablespoon of soy sauce

Method

Rice Paper Rolls:

Start by prepping filling ingredients first. Cut cucumber and carrot into matchsticks 2 inches in length, then half and thinly slice avocados. Discard salmon skin and break flesh into smaller chunks.

Bring a saucepan of water to the boil. Add the vermicelli noodles and cook for 2 minutes. Drain, run under cold water then drain again.

Fill a wide shallow bowl with warm water. Place a rice paper wrapper into the water and soak until it begins to soften. Remove from water and place on a clean tea towel, make sure the wrapper is perfectly smooth with no edges folded over.

Place a small handful of noodles, mung beans, carrot, cucumber, avocado, herbs and salmon in the center of the wrapper. Leave a 1 inch space at the base of the wrapper. Fold the bottom of the wrapper over the filling, then roll the sides up tightly into a cylinder.

Place on a tray lined with baking paper or plastic wrap, make sure the rolls aren’t touching. Scatter with toasted sesame seeds just before serving.

Ginger Chili Dipping Sauce:

In a small saucepan, combine the sauce ingredients, bring to a simmer and cook for 15 - 20 minutes or until sauce thickens. Cool completely before serving. Serve with a few slices of fresh chili on top.

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