Rolling in the Deep (Sea)
Vietnamese-Style Salmon and Bell Pepper Rice Paper Rolls with Tangy Dipping Sauce
30 minutes
Serves 4
DinnerVietnamese
Herb's take
Vietnamese rice paper rolls get a cool maritime twist with poached salmon and crisp bell pepper tucked alongside cold rice. If you've never wrangled rice paper before, get ready to master the fine art of not overfilling your rolls, plus, you'll learn a gently foolproof way to poach fish.
Ingredients
Yield
4
Instructions
- 01Bring a shallow saucepan of water to a gentle simmer. Add the salmon fillet, cover, and poach for 8 minutes or until just cooked through. Remove and let cool.
- 02Once cooled, break the salmon into large flakes with a fork.
- 03In a small bowl, whisk together fish sauce, lime juice, sugar, rice vinegar, minced garlic, and water until the sugar dissolves. Set this dipping sauce aside.
- 04Arrange the cooled rice, flaked salmon, bell pepper, cucumber, carrot, mint, cilantro, and scallions in separate bowls or piles for easy assembly.
- 05Fill a large shallow dish with warm water. Dip one rice paper wrapper in the water for 8–10 seconds, just until it softens but is still slightly firm.
- 06Lay the softened wrapper on a clean, damp kitchen towel or cutting board.
- 07Place a small handful of rice (about 2 tablespoons) in a horizontal line near the bottom third of the wrapper. Top with a few salmon flakes, bell pepper, cucumber, carrot, and scatter mint, cilantro, and scallions on top.
- 08Fold the bottom edge of the wrapper up over the filling, then fold in the sides, and roll up tightly to seal. Repeat with remaining wrappers and fillings.
- 09Arrange finished rolls on a plate, seam side down, and cover with a damp towel as you work to keep them supple.
- 10Serve the rolls chilled or at room temperature with the tangy dipping sauce on the side.
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