Fresh Salmon Spring Rolls

, from Issue #34. February, 2016
Photography by Aaron McLean.
Fresh Salmon Spring Rolls

Serves: 4


500 gram piece salmon, skin off
2 tablespoons soy sauce

Dipping sauce
1 teaspoon grated fresh ginger
1 clove garlic, crushed
2 tablespoons each sweet chilli sauce, soy sauce and lime juice
1 tablespoon fish sauce
1 teaspoon caster sugar
½ -1 teaspoon wasabi paste, or more to taste

To assemble
½ telegraph cucumber, julienne
8 snow peas, julienne
1 red capsicum, julienne
1½ cups bean sprouts

8-10 x 22 cm square Asian rice paper wrappers


Salmon: Remove the pin bones from the salmon using tweezers. Cut into 1 cm thick slices then cut each piece into slim batons. Place in a bowl and toss with the soy sauce.

Dipping sauce: Combine all the ingredients in a bowl, adding wasabi paste to taste.

To assemble: Fill a wide shallow bowl with hot water and lay a tea towel on the bench in front of you. Soak a rice paper briefly in water until softened then place it on the tea towel. Don’t let the wrapper get too soft or it will disintegrate. Arrange a line of salmon, cucumber, snow peas, capsicum and bean sprouts across the bottom of the wrapper. Fold the bottom of the rice paper over the filling and roll up tightly into a long cylinder. Do not fold in the sides. Place each roll, as it is made, on a plastic wrap-lined tray, making sure they are not touching. Repeat with the remaining wrappers and filling. If you are not serving the rolls immediately, cover with plastic wrap and refrigerate.

To serve: Trim the ends of each roll with a sharp knife and cut into three pieces. Arrange on serving plates with a small bowl of dipping sauce.