Vietnamese Cold Smoked Salmon Rice Paper Rolls Recipe

Cooking Directions

• STEP 1.Prepare the rice paper wrappers by soaking them in warm water until they become soft and pliable.
• STEP 2.Place a few slices of cold smoked salmon on the bottom third of each rice paper wrapper.
• STEP 3.Add a variety of fresh vegetables and herbs, such as cucumber, carrot, lettuce, mint, and cilantro, on top of the salmon.
• STEP 4.Fold the sides of the rice paper wrapper over the filling, then roll it up tightly, similar to a burrito.
• STEP 5.Repeat the process with the remaining ingredients.
• STEP 6.Serve the rice paper rolls with a tangy dipping sauce made from a combination of fish sauce, lime juice, sugar, garlic, and chili.
• STEP 7.To store, wrap the rolls tightly in plastic wrap and refrigerate for up to 24 hours.
• STEP 8.Serve the rolls chilled, either as an appetizer or a light meal.

Cooking Tips

• Make sure to soak the rice paper wrappers in warm water for the recommended time to achieve the right texture.
• Feel free to customize the filling by adding other vegetables or herbs of your choice.
• For added flavor, you can marinate the cold smoked salmon in a mixture of soy sauce, ginger, and garlic before assembling the rolls.

Storage and Serving

• Store the rice paper rolls tightly wrapped in plastic wrap in the refrigerator for up to 24 hours.
• Serve the rolls chilled, either as an appetizer or a light meal.
• These rolls are best enjoyed fresh, but can be made ahead of time for convenience.