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

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

  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
https://kravingsfoodadventures.com/smoked-salmon-vietnamese-rolls/

 

Smoked Salmon Pinwheels

Watch my step by step video

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When I’m entertaining I like to have a couple of easy make ahead apps that look amazing. These Smoked Salmon Pinwheels are elegant and beautiful and will earn you some fabulous comments. Most Salmon Pinwheels I’ve seen and made before are scraps of Smoked Salmon laid over cream cheese and rolled tightly in bread to make a log which is then sliced. My version is going to push it just a little bit further by making little Salmon rosettes out or strips of Salmon to decorate the pinwheels. My younger son was introduced to Smoked Salmon a few years ago and is such a fan that he hangs around the kitchen like a cat waiting for scraps. I always buy extra for him 🙂 SalmonPinwheels_H2

The bread I’m using comes pre sliced horizontally. This is a great product from Loblaws that caters to the Italian community to make something called Tramezzino a popular Italian sandwich. It’s also perfect for my pinwheels and I also use it to make Smogastorta, a Swedish sandwich cake. Before this product was in market, I would order a loaf from the bakery and ask them to slice it horizontally for me and remove the crust myself.

Smoked Salmon Pinwheels

Ingredients

  • 150 gms Smoked Salmon
  • 4 slices bread sliced horizontally
  • 4 oz Cream Cheese
  • 2 tbsps chopped Parsley
  • Parsley leaves to decorate
  • Caviar to decorate

Instructions

  1. Make about 15 Salmon rosettes by rolling up ribbon shapes of Salmon and keep aside
  2. Roughly chop about a 1/2 cup of the smoked Salmon remnant pieces
  3. Add the chopped Salmon to the cheese together with the Parsley
  4. Spread over the bread and roll and cover tightly with cling wrap
  5. Leave to set in the fridge for 1 hr to overnight
  6. Uncover and slice
  7. Add a small dollop of the leftover cheese mixture, add the rosette, two parsley leaves and a small dollop of caviar to each slice and serve
https://kravingsfoodadventures.com/smoked-salmon-pinwheels/