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Smoked Salmon Rice Paper Rolls

Cooking Time: 40 minutes

Makes: 4 servings

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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

4 x 3.5 OZ of Regal Smoked Salmon (Maple)

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

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

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.