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Flaked Salmon Rice-Paper Rolls

Posted by Jess Daniell on

Rice-paper rolls are addictive and they’re a staple on our catering menu — for one event we had to make 260 of them! Yes, they are a little fiddly and time-consuming, but once you get into the swing of things they come together easily, and your effort will be rewarded with that first deliciously fresh bite!

Makes: 6–8 as a snack
Takes: 15 minutes

Gluten-free | Dairy-free

Ingredients: 
100g vermicelli noodles
16 round rice-paper sheets
2 Tbsp sesame seeds
200g hot-smoked-salmonfillet, flaked
1 red capsicum, thinly sliced
½ cucumber, deseeded & thinly sliced into matchsticks
¼ red cabbage, finely shredded
Small handful mint leaves
Small handful coriander leaves

Miso sesame dressing
1 Tbsp miso paste
1 Tbsp sesame oil
2 Tbsp soy sauce
2 Tbsp rice wine vinegar
1 tsp lime juice
1 tsp sugar

Method: Place noodles in a bowl and cover with boiling water. Allow to stand for 5 minutes while you prepare your vegetables. Drain and allow to cool. In a small bowl, combine the miso sesame dressing ingredients and mix well until miso paste is dissolved. Add a little water to thin out the consistency. Taste and adjust as necessary.

Fill a shallow bowl with hot tap water. Take a rice-paper wrapper and submerge it in the water for 10–15 seconds. Remove it carefully (it’ll be floppy) and place it on a chopping board. Sprinkle with sesame seeds. Add the fillings — noodles, salmon, capsicum, cucumber, cabbage, mint and coriander. Fold the bottom half of the wrapper up and over the filling. Fold in the sides and then continue to roll the
rice-paper roll tightly up to the top. Repeat with the remaining wrappers. Serve with miso sesame dressing for dipping.

15 Minutes Dairy-free Fish Gluten-free Jess Salmon Serves 6 Serves 8 Snacks

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