Recipe - appetizers main courses smoked recipes

Wood Roasted Smoked Salmon Rice Paper Rolls

By Peggye Marks on Aug 05, 2022

This fresh Roll wrapped with paper rice and smoked salmon makes a perfect Summer meal for lunch or dinner and it is a delicious and healthy appetizer

Ingredients

Salmon Bites

4 x 3.5 OZ of Regal Hot-Smoked Salmon (Sweet Chili & Lime)
1 Cucumber, cut into matchsticks 2 inches in length
2 Carrots, peeled
2 Avocados, thinly sliced
3.5 OZ vermicelli noodles
3.5 OZ 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


Chili & Garlic Sour Cream Sauce

1/2 Cup caster sugar
1/4 Cup water
3 Red chilis, finely chopped
1 Thumb of ginger, minced
2 Garlic cloves, minced
3 Tablespoons rice wine vinegar
1 Tablespoon Soy Sauce
Wood Roasted Smoked Salmon Rice Paper Rolls

Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.