Found a brand new pack of rice paper wrappers in my pantry so decided to make Vietnamese spring rolls. I remembered how much I enjoyed the Summer Rolls from Pho Street which also came with this savoury dipping sauce. I tried to recreate the piquant sauce with hoisin sauce, peanut butter and ground peanuts and was really pleased with the end result.
Vietnamese spring rolls are normally filled with sliced pork belly, prawns and lettuce but I wanted to make something different so I used smoked salmon instead. And to balance out the saltiness of the salmon, I also added fresh fruits like kiwi and dragonfruit. Sweet, crunchy, fruity, savoury – these rolls are absolutely yum. Let’s chow down! 🙂
Smoked Salmon Rice Paper Rolls
Ingredients (makes 6 rolls)
100g smoked salmon slices
6 round 22cm rice paper wrappers
1/2 medium radish, shredded
1 medium carrot, shredded
2 kiwi, peeled & julienned
1 dragonfruit, peeled & julienned
1 1/2 tbsp hoisin sauce
1 tbsp sweet chilli sauce
1 tbsp creamy peanut butter
2 tbsp ground roasted peanuts
1 tbsp toasted white sesame seeds
3 tbsp water
1/4 tsp sugar
1. To make the sauce, combine all ingredients in a bowl and stir thoroughly. Chill in fridge till ready to use.
2. Lightly dip each rice wrapper in water for 10 seconds. Flick off the excess water and place on a clean, dry surface like a plate or pastry board.
3. To assemble the roll, place smoked salmon slices on the bottom 1/3 section of the rice wrapper followed by the rest of the vegetables and coriander leaves.
4. Fold the bottom, left and right edges over the filling and roll forward while using your fingers to tuck in the filling. Repeat with the rest of the wrappers and ingredients.
5. Serve the rolls with the dipping sauce. If not eating immediately, wrap with cling film and store in the fridge.