Sashimi salad rolls with wasabi dip

Name: Sashimi salad rolls with wasabi dip
Prep time: 25 min
Total time: 25 min
Yield: Makes 12 pieces
Cuisine: Vietnamese
Ingredients: 6 dried rice paper wrappers (see note); 1 teaspoon soy sauce; 1 teaspoon sesame oil; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; ½ cup (50 g) finely shredded carrot; ½ tablespoon wasabi paste; 1 tablespoon minced coriander leaves (cilantro); ½ cup (95 g) finely shredded zucchini; 1 radicchio or romaine lettuce leaf, thinly sliced; 1 radicchio or romaine lettuce leaf, thinly sliced; 5 slices Japanese pickled ginger; 1 tablespoon minced chives; ¼ cup (60 g) thinly sliced sashimi tuna or smoked salmon strips; ¼ cup (60 g) thinly sliced sashimi tuna or smoked salmon strips; 3 boiled shrimp or prawns, peeled and sliced; ¼ cup (40 g) canned or freshly cooked clams; 3 tablespoons cooked lobster meat, thinly sliced; 3 boiled shrimp or prawns, peeled and sliced; 2 tablespoons water; 2 tablespoons wasabi powder; 6 tablespoons dashi stock or ½ teaspoon dashi stock granules dissolved in 6 tablespoons hot water.; 6 tablespoons dashi stock or ½ teaspoon dashi stock granules dissolved in 6 tablespoons hot water.; 6 tablespoons dashi stock or ½ teaspoon dashi stock granules dissolved in 6 tablespoons hot water.; 2 tablespoons dark soy sauce; 3 tablespoons soy sauce

Preparation info

Makes
12
pieces

Difficulty
Easy
Ready in
25 min

Appears in

Asian Tapas

By Christophe Megel and Anton Kilayko

Published 2010

About

Rice paper salad rolls are one of Vietnam’s culinary gifts to the world. Filled with a lavish assortment of seafood—lobster, sashimi tuna, shrimp and clams, and served with a bracing, wasabi-based dip—these rolls are healthy, light and refined.

Ingredients

6 dried rice paper wrappers (see note)

Asia
Vietnam
Japan
Fish course
Pescatarian

Method

First make the Wasabi Dipping Sauce by dissolving the wasabi powder in the water, then add all the other ingredients and mix well. Set aside.
Make the Filling by whisking the soy sauce, sesame oil, salt, black pepper and wasabi paste in a large bowl until well blended. Add the vegetables and pickled ginger, and toss to mix well. Set aside for 5 minutes. Add the