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Wood Roasted Smoked Salmon Rice Paper Rolls
Ingredients
Rice Paper Rolls
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
Ginger Chili Dipping 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
Instructions
- 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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