I first tried Vietnamese Spring Rolls more than 10 years ago when one of my Asian co-workers brought in a large platter for a potluck. It was a very traditional filling with Shrimp and it was love at first bite. Since that day. I always have rice paper wraps in my pantry. They are inexpensive and can be so easily customized. I’ve made the traditional Shrimp version so many times but for a change I wanted to try Smoked Salmon. This one is a winner. Not only is it big on taste with the Salmon and fresh herbs but it’s also a NO COOK recipe, something I so very rarely do.
These Vietnamese Spring rolls are packed with Spinach, Smoked Salmon, Cucumber sticks, spiced Bean noodles and topped with fresh Mint, Coriander & Thai Basil. It’s served with a spicy & tart dipping sauce.
Follow my YouTube video for tips and tricks to making these and you’re off to the races!
These rolls are filling and also healthy. I recently took a batch with me to a friend’s house to enjoy after a brisk walk. They loved the rolls and absolutely adored the dipping sauce as well!
Ingredients
- 25 – 30 Rice paper wraps
- 1 cup Spinach
- ½ cup Mint
- ½ cup Thai Basil
- ¼ cup Coriander
- 1 – 2 Cucumbers cut in sticks
- 300 gms Bean thread Noodles
- 500 gms Smoked Salmon
- Sauce
- ½ cup Lime Juice
- 5 tbps Fish Sauce
- 2 tsps Red Curry Paste
Instructions
- Because the size of the wrap varies, your ingredients listed are approximate
- Prepare the sauce by mixing the lime juice, fish sauce and red curry paste together
- Prepare the bean thread by soaking it in hot water for a few minutes and then draining it completely
- Add 4 tbsps of the prepared sauce to the bean thread and mix it in
- Soak a sheet of rice paper in room temp water till soft and place on a kitchen towel
- Pat the front side dry
- Add Spinach, Salmon, Cucumber sticks, a bit of the bean noodles and finish with the herbs – Coriander, Mint & Thai Basil
- Fold over one side and pull it just so it makes contact, then tuck in the sides and roll
- Store on top of parchment paper to prevent sticking and cover with more parchment paper to prevent drying out
- Serve with the dipping sauce
