On Mother’s Day, I like to enjoy something fresh and flavoursome. At the super market today, I picked up a Salmon Steak, smoked – ready for use! I immediately thought of salmon rice paper rolls.
So tasty and easy to prepare. Rice paper is available in most supermarkets these days and makes a nice change from sushi. It can be a bit delicate to handle and the trick is to not let it sit in water for too long before you wrap your filling.
You can also substitute chicken in this recipe if you’re not into salmon – or leave out the meat altogether for a vegetarian option. This recipe is gluten and dairy free. Hope you enjoy it!
Salmon Rice Paper Rolls
Ingredients
8 sheets Rice Paper Rolls
1 piece Smoked Salmon – usually in the seafood area in the super market.
1 small cucumber, julienned
1 Red Capsicum julienned
1 small carrot, julienned
100g Bean Sprouts
8 Lettuce leaves, cut lengthwise
1/2 bunch mint leaves
Dipping Sauce
2T Sweet Chilli Sauce
2tsp rice wine vinegar
2tsp fish sauce
Method
Fill a bowl with warm water. Place a sheet of rice paper and soak for about 30 seconds. Remove and place on a damp tea towel.
Place the lettuce, salmon, cucumber, capsicum, carrot, bean sprouts & mint on the bottom edge of the rice paper, leaving enough paper to completely cover the ingredients.
Fold part of the rice paper over the filling and roll it up firmly, sealing both ends. Place on serving dish and serve with dipping sauce.
To accompany this lunch I would recommend the Edgebrook Cider from Hawkes Bay!
