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Smoked salmon, avocado and cucumber cones
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Prep Time:
33 minutes
Cook Time:
Total Time:
33 minutes
Ingredients:
  • 100g vermicelli noodles
  • 12 x 16cm round rice paper sheets
  • green oak lettuce leaves
  • 200g smoked salmon, chopped
  • 1 Lebanese cucumber, trimmed, cut into long matchsticks
  • 1 large avocado, halved, stone removed, sliced
  • 12 mint leaves
  • 131.25 gm lemon juice
  • 48.80 gm fish sauce
  • 20.00 ml grated palm sugar or brown sugar
  • 3 makrut lime leaves, veins removed, finely shredded
  • 1 small red chilli, seeds removed, finely chopped
Instructions:
  • In a small bowl, mix together lemon juice, fish sauce, sugar, lime leaves, and chili to create a delicious dipping sauce.
  • Place noodles in a heatproof bowl and cover with boiling water. Allow to sit for 15-20 minutes until soft. Drain, rinse with cold water, and roughly cut noodles with scissors.
  • Soak rice paper sheets individually in hot water until softened. Place a lettuce leaf, noodles, salmon, cucumber, avocado, and mint on one half of the wrapper. Fold over two-thirds of the filling and roll into a cone shape on a wet chopping board.
  • Transfer the rolls onto a beautiful serving platter and gently cover them with moist paper towels. Seal with plastic wrap and chill until ready to serve. Accompany with a delectable dipping sauce.

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