Smoked Salmon Rice Paper Wraps
photo by PaulaG
- Ready In:
- 4 rice paper sheets
- 25 g vermicelli rice noodles
- 100 g smoked salmon
- 1 teaspoon extra virgin olive oil
- 1 tablespoon capers
- 2 medium mushrooms, diced
- 1⁄2 cup cabbage, diced
- 1 tablespoon soy sauce
- 1 tablespoon sweet chili sauce
- 1⁄4 teaspoon ground black pepper
- Bring a pot of water to the boil and cook rice noodles for 3 minutes. Be fairly generous with the amount of water like you are cooking pasta.
- Remove from heat, allow to rest a few minutes, drain and place in a bowl.
- Toss through salmon, olive oil, capers, mushroom, cabbage, soy sauce, chilli sauce and pepper and leave to cool in refrigerator for 10 minutes. You could also do in advance and leave longer.
- Soak rice paper sheets in warm water a few minutes until soft.
- Place mixture evenly in middle of rice paper sheets using a fork so any excess liquid is left behind.
- Wrap by folding end closing and furthest away from you inwards, and then wrap around the outside pieces to form a roll.
- Lightly pour a little left-over sauce over the top and serve.
Questions & Replies
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Double yum!!! DH and I love these. I made as written and like PaulaG I did cut the noodles a little before adding them to the mixture. I have made these twice already and definately will be making again this summer. Thank you for posting and this is going into my Favorites of 2014. Served with sweet chili sauce. Made for Aussie Swap #86.
this deserves 5 stars just for being forgiving :) made this for family, 6 of us, (3 kids) no capers or raw mushroom, AND I totally overcooked the noodles, but, they kept eating them as I kept rolling them :)<br/>Used chilli sauce, and a thai dipping sauce, kids had tomato sauce :)<br/>I have tried these before, not a hit! but these were!<br/>thanks Peter, made for Aussie swap, march 2012
I loved these and will make these again during the hot summer months. The recipe was on target with 4 rolls. The rice noodles were lightly chopped before adding to the mix and I didn't realize until I was writing the review that I left off the olive oil. The sweet chili sauce was used as a dipping sauce. Made for *Aussie Swap*
We enjoyed these. A nice Aussie style variation on a traditional asian dish. I used the same amount of salmon, no capers, doubled the remaining ingredients and used appro 200grams of vermicelli rice noodles. I drained the rice noodles super well. I used 16 cm (the mini variety) of rice paper sheets (Banh Trang Vietnamese rice paper sheets). I soaked the rice paper sheets and then laid them onto a clean t-towel while I filled them. This helps to absorb any excess water. We had them as finger-food with sweet chilli as dipping sauce. The extra noodles inside allow for finger-food style eating. Thanks Peter for another great recipe and I hope to post a photo also
RECIPE SUBMITTED BY
<p>I live close Hobart in Tasmania, a wonderful part of Australia but a little chilly in winter so be sure to book your holiday for summer! I'm self-employed in the embedded electronics area and being at home most of the day gives me plenty of time to prepare those recipes with long preparation and cooking times. As most of my clients are either interstate or overseas I get to occasionally catch up with them and enjoy their local restaurants, always nice to have someone else paying the bills! <br /> <br />As well as food I'm partial to the odd beer & wine, so often like to go to a local pub and catch some local bands. No need for an alarm clock in the morning, my cat Molly likes her breakfast at 8:00AM sharp and makes an effective alarm! Lately I've been starting to get into some digital photography so you might be seeing a few additional recipe shots on Zaar... <br /> <br /><a href=http://www.satsleuth.com/VisitorMap/stats.php?id=vUa1ya8Z> <br /><img src=http://www.satsleuth.com/VisitorMap/globes/Globe_vUa1ya8Z.gif alt= /></a></p>