SMOKED SALMON & RICE PAPER ROLLS
Make and share this Smoked Salmon & Rice Paper Rolls recipe from Food.com.
Provided by Latchy
Categories Brunch
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut carrot and cucumber into long thin strips.
- Place 1 roll of rice paper in a bowl of warm water until just softened; lift from the water carefully and place on a board.
- Place a slice of salmon, a slice of avocado and a little of the carrot and cucumber and onion on one end of the sheet.
- Roll once, fold in sides and roll up.
- Repeat with the remaining ingredients and serve with Dipping Sauce.
- Dipping sauce- combine all ingredients in a small bowl.
SMOKED SALMON WRAP
Steps:
- In a small bowl, mix cream cheese with chopped herbs and set aside. Slice cucumber very thinly lengthwise using a mandolin or very sharp knife. Spread 3/4 of a tortilla with a layer of the cream cheese mixture (this way the spread won't ooze out when you roll it). With the uncovered portion at the top, arrange a layer of cucumber slices vertically from the bottom edge of the tortilla and then a layer of salmon slices horizontally. Roll tightly. (Use a sushi mat if you own one.) Chill, seam side down, covered with a slightly damp paper towel and plastic wrap. When ready to serve, cut on the bias in 1 1/2-inch slices, discarding uneven ends, and arrange on a serving platter.
SMOKED SALMON RICE PAPER WRAPS
Nice little healthy dish I knocked up that came out well. Has a fair bit of room for varying ingredients depending on what you have on hand, but try to keep the soy and sweet chilli sauce because it does quickly marinate into the other ingredients well. Omit the capers for a less salty taste, and remember that raw rice paper sheets are very soft so this is something you need to eat with a fork and is not a 'finger food'.
Provided by Peter J
Categories Australian
Time 25m
Yield 4 rolls, 1-2 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 187.9, Fat 9.1, SaturatedFat 1.6, Cholesterol 23, Sodium 2054, Carbohydrate 5, Fiber 1.8, Sugar 2.2, Protein 22
SALMON SUMMER ROLLS WITH DIPPING SAUCE
A very fresh and delicious way to enjoy salmon, using rice paper for the wrapper. The ingredient list may look long, but it is mostly ingredients that you will have on hand. If you have never used rice paper before, this is a great way to learn how to use them. If you are not particular about making an even 16 rolls, go ahead and play with the amounts to use more or less of what veggies you want. The veggies add a delicious crunch and flavor to the rich salmon.
Provided by Nif_H
Categories Summer
Time 35m
Yield 16 rolls
Number Of Ingredients 18
Steps:
- Dipping Sauce:.
- Mix all sauce ingredients in a bowl. Set aside for the flavors to meld while you are making the spring rolls.
- The Spring Rolls:.
- Cook salmon in olive oil or a nonstick sprayed medium heat pan until cooked through, about 3 minutes a side, depending on the thickness. Sprinkle with salt and pepper to taste. Break salmon apart into medium chunks with a fork and let cool while you prepare your other ingredients.
- Get your ingredients ready so that they are separate and ready to grab for each roll. I split each ingredient pile into 4 so I can divide them more evenly between the 16.
- Set 1 rice paper sheet in very warm water in a pie plate and let sit for about 15 seconds, or until soft and pliable. Remove and set on counter or other flat space where you can place the rice paper. When you remove a sheet, add another one to the hot water while you make a roll, so it will be ready to use for the next one. You will have to replace the water a few times, as it cools.
- Add 1/16th of each of the ingredients vertically on the rice paper, taking up the center half of the sheet. Fold the top quarter and bottom quarter to meet at the center of the ingredients, overlapping slightly. Tightly roll the sheet from one side to the other to make a secure spring roll. The rice paper will automatically stick to itself to "glue" it together. There is a demo on Recipezaar with photos of another way to roll them. You can see it at http://www.recipezaar.com/bb/viewtopic.zsp?t=224922. Scroll halfway down the page to view the photos.
- Repeat until you have 16 rolls and place on a plate or baking tray as you go along. You can make these hours before a party if you wish.
- Cover with plastic wrap to store in refrigerator or serve immediately with dipping sauce.
Nutrition Facts : Calories 70.1, Fat 2.2, SaturatedFat 0.3, Cholesterol 14.8, Sodium 550, Carbohydrate 5.2, Fiber 1.8, Sugar 2, Protein 7.6
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