Smoked Salmon Vietnamese Rolls

View my step-by-step video




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!

Smoked Salmon Vietnamese Rolls


  • 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


  1. Because the size of the wrap varies, your ingredients listed are approximate
  2. Prepare the sauce by mixing the lime juice, fish sauce and red curry paste together
  3. Prepare the bean thread by soaking it in hot water for a few minutes and then draining it completely
  4. Add 4 tbsps of the prepared sauce to the bean thread and mix it in
  5. Soak a sheet of rice paper in room temp water till soft and place on a kitchen towel
  6. Pat the front side dry
  7. Add Spinach, Salmon, Cucumber sticks, a bit of the bean noodles and finish with the herbs – Coriander, Mint & Thai Basil
  8. Fold over one side and pull it just so it makes contact, then tuck in the sides and roll
  9. Store on top of parchment paper to prevent sticking and cover with more parchment paper to prevent drying out
  10. Serve with the dipping sauce


Lobster and Mushroom Risotto

View my step by step video


I’m making a Lobster and Mushroom Risotto and I’m bringing a little Italy into the Kravings kitchen.

A risotto is made with Arborio rice, this is a short grained rice that is packed with starch and when cooked it slowly releases it giving the Risotto is famous creamy texture.


IMG_2539This recipe is very decadent – Cremini Mushrooms, homemade Lobster stock, Lobster meat and a touch of red Caviar are the stars of the show.

Recently I had the opportunity to cook some stunning Lobsters. After I grilled the Lobsters, I saved all the shells and made a batch of the most delicious Lobster stock. This isn’t always easy to find in grocery stores, so you can substitute regular vegetable or even chicken stock. If you want the recipe for my Chilli Garlic Grilled Lobster please click here –

Arborio rice does not need to be soaked unlike other types of rice and try to use the widest sauté pan as possible so your risotto cooks evenly and the stock evaporates evenly as well.





Lobster and Mushroom Risotto


  • Olive Oil
  • 2 tbsps butter
  • 1 1/2 cups Arborio rice
  • 1/2 onion (1 cup) Shallots or Onions
  • 3 cloves garic minced
  • 8 oz Cremini Mushrooms sliced
  • 1/2 cup White wine
  • 6 cups Lobster stock
  • 1/2 - 1 cup Lobster meat
  • 1/2 cup grated Parmesan
  • Finely chopped Parsley for garnish
  • 1 tsp red Caviar
  • Salt to taste


  1. Heat the stock and leave it simmering on the stove
  2. In a saute pan, heat some oil and 1 tbsp of butter
  3. Saute the Mushrooms and keep aside
  4. In the same pan, add another tbsp of butter and saute the onions and garlic
  5. Add the rice and saute for a minute or so
  6. Add the white wine and let it soak in and evaporate
  7. Slowly add in the stock, 2 ladles at a time, stir frequently and allow to absorb before adding more stock
  8. Cook for 10 - 15 mins adding stock and letting evaporate until the rice is al dente
  9. Fold in the Mushrooms, add the Lobster meat, Parmesan, chopped Parsley and some red Caviar