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Wood Roasted Smoked Salmon Rice Paper Rolls

By: Regal

Makes: 4 servings

Time Required: 40 mins


Rice Paper Rolls

  1. 4 x 3.5 oz of Regal Hot-Smoked Salmon (Sweet Chili & Lime)

  2. 1 cucumber, cut into matchsticks 2 inches in length

  3. 2 carrots, peeled

  4. 2 avocados, thinly sliced

  5. 3.5 oz vermicelli noodles

  6. 3.5 oz mung bean sprouts

  7. 1/2 cup fresh mint leaves

  8. 1/2 cup cilantro

  9. 6 x 6 inch round rice paper wrappers

  10. 1 tablespoon of sesame seeds, black or white, toasted

Ginger Chili Dipping Sauce

  1. 1/2 cup caster sugar

  2. 1/4 cup water

  3. 3 red chilis, finely chopped

  4. 1 thumb of ginger, minced

  5. 2 garlic cloves, minced

  6. 3 tablespoons rice wine vinegar

  7. 1 tablespoon Soy Sauce


  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.

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