Salmon and vegetable summer rolls with soy and lime

Salmon and vegetable summer rolls with soy and lime

FOR 4 SERVINGS OR 8 ROLLS  minutes
FiveStar: 
Average: 5 (2 votes)

INGREDIENTS

For the rolls

  • 8 rice paper wrappers
  • 160 gr. rice noodles, cooked
  • 160 gr. fresh salmon, thinly sliced 
  • 160 gr. avocado, thinly sliced
  • 120 gr. cucumber, seeded, cut into thin sticks
  • 80 gr. red peppers, julienned
  • 80 gr. carrots, julienned
  • 2 gr. coriander, minced
  • 20 gr. sesame oil
  • 120  gr. soy-lime sauce
  • salt

For the soy-lime sauce

  • 100 gr. soy
  • 30 gr. rice vinegar (or white vinegar)
  • 20 gr. fish sauce
  • 20 gr. lime juice
  • 30 gr. sugar
  • 3 gr. spearmint, minced

DIRECTIONS

VIDEO DIRECTIONS

For the rolls

Marinate the salmon with the mint-free sauce for 30 minutes in the fridge. 

Combine all the ingredients except for the rice paper in a bowl. Add the salmon along with some of its marinade and stir well.

Immerse 1 rice paper wrapper in water and soak for 1 minute until softened. Remove the wrapper and lay it on a flat surface. 

Lay a small quantity of the vegetable mixture (about 1/8 of the total) across the bottom third of the wrapper and carefully fold the bottom to cover the filling. Fold in the left and right sides, tuck and roll into a sealed cylinder. 

Do the same with the remaining wrappers. 

Place in the fridge covered and apart from each other so that they don’t stick on each other.

Serve along with the soy-lime sauce that contains spearmint.

For the soy-lime sauce

Combine all ingredients, except for the spearmint, in a bowl. Divide the sauce in two halves. Add the spearmint in one of the two parts and stir. 

For the rolls

  • 8 rice paper wrappers
  • 160 gr. rice noodles, cooked
  • 160 gr. fresh salmon, thinly sliced 
  • 160 gr. avocado, thinly sliced
  • 120 gr. cucumber, seeded, cut into thin sticks
  • 80 gr. red peppers, julienned
  • 80 gr. carrots, julienned
  • 2 gr. coriander, minced
  • 20 gr. sesame oil
  • 120  gr. soy-lime sauce
  • salt

For the soy-lime sauce

  • 100 gr. soy
  • 30 gr. rice vinegar (or white vinegar)
  • 20 gr. fish sauce
  • 20 gr. lime juice
  • 30 gr. sugar
  • 3 gr. spearmint, minced

VIDEO DIRECTIONS

For the rolls

Marinate the salmon with the mint-free sauce for 30 minutes in the fridge. 

Combine all the ingredients except for the rice paper in a bowl. Add the salmon along with some of its marinade and stir well.

Immerse 1 rice paper wrapper in water and soak for 1 minute until softened. Remove the wrapper and lay it on a flat surface. 

Lay a small quantity of the vegetable mixture (about 1/8 of the total) across the bottom third of the wrapper and carefully fold the bottom to cover the filling. Fold in the left and right sides, tuck and roll into a sealed cylinder. 

Do the same with the remaining wrappers. 

Place in the fridge covered and apart from each other so that they don’t stick on each other.

Serve along with the soy-lime sauce that contains spearmint.

For the soy-lime sauce

Combine all ingredients, except for the spearmint, in a bowl. Divide the sauce in two halves. Add the spearmint in one of the two parts and stir. 

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Comments

@Yiannis Lucacos

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