Sweet and Spicy Vietnamese Salmon Rolls


Preparation info

  • Difficulty


  • Makes



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Yes, there’s a version of these in nearly every one of my books. Rice paper rolls are endlessly welcome to so many different textures and flavours, and perfect for summer snacking. Here, with the prettiness of the coral-pink salmon and the pop of colour of the strawberries, they’re hard not to love.

Preparation time 10 minutes
Assembly time 20 minutes


What you’ll Need

  • 10–12 rice paper sheets


  • 1 Tbsp sesame oil (or olive oil)
  • 100 g smoked salmon or trout ribbons
  • ½ cup strawberries, rinsed, hulled and thinly sliced
  • ½ cup grated carrot
  • ½ cup shredded red cabbage
  • 2 Tbsp chopped fresh coriander
  • 2 Tbsp chopped fresh mint
  • 1 red pepper, deseeded and thinly sliced lengthways
  • ¼ cup peanuts or cashew nuts, roasted and roughly chopped


  • 3 Tbsp sesame oil
  • 3 Tbsp soy sauce
  • 2 tsp fish sauce
  • 3–4 Tbsp coconut milk, to loosen (optional)
  • 1 large clove garlic, minced
  • 3–4 Tbsp lime juice
  • 1 red chilli, finely chopped (deseeded if you prefer)


What to do

  1. Place all the filling ingredients in a large mixing bowl.
  2. Mix all the ingredients for the sauce together (if you don’t have coconut milk just use a little warm water to loosen) and pour half the sauce over the filling mixture, then toss gently to coat.
  3. Dip one rice paper sheet at a time into a large bowl of lukewarm water. Place on a clean dinner plate and fill down the centre with filling, leaving a 2–3 cm space at the bottom and top. Fold up the bottom, fold in one side and roll until sealed neatly.
  4. Repeat with the remaining ingredients and serve with the extra sauce on the side.