These smoked salmon rolls with firm-textured salmon and a smoky aroma combined with vegetables, wrapped in thin and chewy Vietnamese rice paper, then served with a thick sweet and sour tamarind sauce, are definitely something foreign guests will love.
These compact rolls are very suitable for light meals or parties that need a fresh appetizer.
Ingredients
- Rice paper sheets: 10 sheets
- Smoked salmon cut into 1cm x 1cm sticks: 10 sticks, 10cm long
- Carrot: 1, cut into 0.5cm x 0.5cm sticks, 10cm long
- Cucumber: 1, cut into 0.5cm x 0.5cm sticks, 10cm long
- Red bell pepper: ½, cut into sticks 10cm long
- Yellow bell pepper: ½, cut into sticks 10cm long
- Pineapple: cut into 0.5cm x 0.5cm sticks
- Lettuce: 10 leaves
- Rice vermicelli: 100 grams
- Crushed roasted peanuts: 1 tsp
Preparation
Wash the vegetables and drain well.
Cut the carrot, cucumber, and bell peppers into long strips.
Presentation
Lay out the rice paper sheet, place the smoked salmon, vermicelli, cucumber, carrot, bell peppers, pineapple, and lettuce onto the sheet, then roll tightly.
Serve with smooth tamarind fish sauce.
Notes
Choose rice paper specifically used for fresh rolls, with thicker sheets that become soft and chewy after dipping in water, preventing the rolls from tearing.
The vegetables must be completely dry before rolling.