Smoked Salmon Rice Paper Rolls

How to make Smoked Salmon Rice Paper Rolls

Prep Time: 40 minutes        |        Makes: 8

Ingredients

• ½ cup Asia Specialities sweet chilli sauce
• 2 tbsp Asia Specialities soy sauce
• 2 tbsp Asia Specialities sesame oil
• 2 spring onions, finely sliced
• ¼ cup Forresters roasted unsalted peanuts, chopped
• 100g Urban Eats vermicelli noodles
• 8 Urban Eats rice papers
• 200g The Fishmonger smoked salmon
• 1 avocado, sliced
• 1 cucumber, finely sliced
• ½ cup picked mint leaves
• ½ cup basil leaves

Method

1. Combine sweet chilli sauce with soy sauce, sesame oil, spring onions and peanuts. Set aside.
2. Heat a small saucepan of water over high heat and bring to the boil. Add noodles and cook for 4-5 minutes until soft. Drain and run under cold water. Drain again. Snip with scissors to form smaller lengths.
3. To assemble the rice paper rolls, prepare a bowl of warm water, big enough to fit the rice papers in. On a clean, dry work surface, dip the rice paper into warm water for 10-15 seconds, remove and lay onto the board. Pat dry with a clean tea towel. At the end of the rice paper, place a piece of smoked salmon, a few vermicelli noodles, top with avocado, cucumber, herbs and a drizzle of sweet chilli sauce. Fold the bottom end of the rice paper upwards to cover filling, then fold the sides inwards. Roll up to enclose the filling. Place on a tray lined with baking paper and repeat with remaining papers and filling. Do not allow the rolls to touch each other.
4. Serve with remaining sweet chilli and peanut sauce.

Tips: Store in a sealed container, in between layers of baking paper, to prevent the rolls sticking together. Best served immediately.