Preparation Time 40 minutes
Ingredients (serves 4)
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
2 tbs fresh lime juice
1 tbs sweet chilli sauce
1 tsp fish sauce
Lime wedges, to serve
Method
1. Place the carrot, capsicum, green shallot and coriander in a large bowl and gently toss to combine.
2. Soak a rice-paper sheet in a dish of warm water for 45 seconds or until soft and pliable (don't soak the sheet for too long or it will tear). Drain on paper towel and transfer to a clean work surface. Place a few baby Asian greens, a little carrot mixture and some salmon along the centre of the sheet. Fold in the ends and roll up tightly to enclose the filling and form a cigar shape. Cut in half diagonally and place on a serving plate. Repeat with remaining rice-paper sheets, baby Asian greens, carrot mixture and salmon.
3. Combine the lime juice, sweet chilli sauce and fish sauce in a small serving bowl. Serve rice-paper rolls immediately with dipping sauce and lime wedges.
Notes & tips
If salmon fillets are unavailable, you can use a 415g can of red salmon, drained well, flaked.
Source
Good Taste - October 2005, Page 113
Recipe by Tracy Rutherford
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