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Sashimi vegetable rice-paper rolls
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Prep Time:
40 minutes
Cook Time:
Total Time:
40 minutes
Substitute fresh salmon fillets with 415g canned red salmon, flaked.
Ingredients:
  • 1 carrot, peeled, coarsely grated
  • 1 small red capsicum, halved, deseeded, thinly sliced
  • 3 green shallots, ends trimmed, thinly sliced diagonally
  • 1 bunch coriander, leaves picked, washed, dried, coarsely chopped
  • 8 round (21cm-diameter) rice-paper sheets
  • 80g baby Asian greens
  • 2 (about 400g) salmon fillets, thinly sliced
  • 42.00 gm fresh lime juice
  • 22.00 gm sweet chilli sauce
  • 6.10 gm fish sauce
  • Lime wedges, to serve
Instructions:
  • Combine the carrot, capsicum, green shallot, and coriander in a large bowl by gently tossing them together.
  • Submerge a rice-paper sheet in a dish of warm water for 45 seconds or until it becomes soft and flexible (be careful not to oversoak or it may tear). Remove and let it drain on paper towel before placing it on a clean work surface. Arrange some baby Asian greens, a small amount of carrot mixture, and a portion of salmon in the middle of the sheet. Fold in the ends and roll up tightly to create a cigar shape. Cut in half diagonally and present on a serving plate. Repeat with remaining rice-paper sheets, baby Asian greens, carrot mixture, and salmon.
  • Mix the lime juice, sweet chili sauce, and fish sauce in a small bowl. Serve rice-paper rolls with the dipping sauce and lime wedges right away.

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