Fresh salmon salad rolls

Name: Fresh salmon salad rolls
Prep time: 25 min
Total time: 25 min
Yield: Makes 24 rolls
Cuisine: Singaporean
Ingredients: green onions (scallions), to garnish; ½ cup (50 g) finely shredded carrot; Wasabi tobiko or salmon roe (see note), to garnish; Wasabi tobiko or salmon roe (see note), to garnish; 6 dried rice paper wrappers (see note); 10 oz (300 g) fresh salmon fillets; 1 tablespoon sesame seeds, dry-roasted in a skillet until brown; 3 teaspoons lime juice; 2 tablespoons fish sauce; 3 tablespoons crushed unsalted roasted peanuts; 3 tablespoons sweet plum sauce; 1 tablespoon sesame oil; ½ cup (75 g) finely shredded daikon; 2 tablespoons minced coriander leaves (cilantro)

Preparation info

Makes
24
rolls

Difficulty
Easy
Ready in
25 min

Appears in

Asian Tapas

By Christophe Megel and Anton Kilayko

Published 2010

About

Inspiration for these gorgeously delicate rolls comes from Yu Sheng, a raw fish salad eaten by Singaporeans during the Lunar New Year celebrations. Light, fresh and nutty flavors come prettily bundled in rice paper wrappers, with little dabs of tasty tobiko fish roe lending an elegant finishing touch.

Ingredients

6 dried rice paper wrappers (see note)
10 oz (300 g) fresh salmon fillets

Asia
Singapore
Fish course
Pescatarian

Method

Make the Filling by combining all the ingredients in a bowl and toss to mix well. Set aside.
Quarter each dried rice paper wrapper and trim the sides to form 4 squares. Briefly soak the squares in water to soften, then pat dry with paper towels.
Cut the salmon fillets into 24 very thin slices. Place a slice of salmon and 1 tablespoon of the Filling on