Sweet and Spicy Vietnamese Salmon Rolls

Name: Sweet and Spicy Vietnamese Salmon Rolls
Prep time: 10 min
Total time: 20 min
Yield: Makes 10–12 rolls
Cuisine: Vietnamese
Ingredients: 3 Tbsp sesame oil; 2 tsp fish sauce; 2 Tbsp chopped fresh coriander; ¼ cup peanuts or cashew nuts, roasted and roughly chopped; ½ cup shredded red cabbage; ½ cup grated carrot; 100 g smoked salmon or trout ribbons; ½ cup strawberries, rinsed, hulled and thinly sliced; 3–4 Tbsp coconut milk, to loosen (optional); 1 Tbsp sesame oil (or olive oil); 1 red chilli, finely chopped (deseeded if you prefer); 1 large clove garlic, minced; 2 Tbsp chopped fresh mint; 3–4 Tbsp lime juice; 1 red pepper, deseeded and thinly sliced lengthways; 10–12 rice paper sheets; 3 Tbsp soy sauce

Preparation info

Makes
10–12
rolls

Difficulty
Easy
Ready in
20 min

Appears in

Wholesome

By Sarah Graham

Published 2017

About

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.

Ingredients

What you’ll Need

10–12 rice paper sheets

Asia
Vietnam
Snack
Pescatarian
Summer
Gluten-free
South East Asia

Method

What to do

Place all the filling ingredients in a large mixing bowl.
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