Smoked Salmon and avocado rice paper rolls

8 Mar

Some days, it’s just too hot to put the oven on.  So for dinner, I made something that didn’t involve the oven, the stove top, or even the microwave.  And, they’re super delicious….

Smoked Salmon and Avocado Rice Paper Rolls

Ingredients:

-100g rice Vermicelli noodles

Rice paper roll wrappers

-Rice paper wrappers. The large ones, not the small ones (number depends on how full you fill them. When I make this I make 7 rolls)

-Smoked salmon (again, amount depends on how much you want to put in each roll. Some like a lot, some like a little)

-1 Avocado

-Sweet chilli or Poonsin sauce (available from the asian section of the grocery store) if you don’t like chilli

Sweet chilli sauce and poonsin sauce

Method:

1. Make noodles according to packet instructions (mine said to put noodles in a bowl, pour boiling water on them and wait 2 minutes. Drain them and rinse with cold water)

2. Wet a paper towel and spread it out on the bench (counter)  

3. Put 1 rice paper wrapper in a bowl of warm water until pliable.  About 20-30 seconds.  If it starts folding and sinking to the bottom, it’s been in too long.  It may take a couple of goes to get the right timing (it took me a while anyway, but now I can do it right every time)

4. Spread soaked rice paper wrapper on wet paper towel.

5. Put desired amount of noodles on to rice wrapper as indicated on the packet (in a line in the left third of the wrapper). If you put

Wrapper, rice noodles, sauce, salmon, then avocado

a lot of noodles on, you will have a larger roll, less noodles for a smaller, more compact roll.

6. Drizzle with chosen sauce. You could put the sauce on the side and dip the rolls in the sauce, but I find that a bit difficult. All the innards fall out of the roll every time I try to do it that way….

7. Put smoked salmon on top of sauce and noodles. Amount of salmon is up to you. I like mine to be just one layer, covering the top of the noodles and sauce.

8. Add some avocado on top of salmon. Amount is up to you. I use 2 slices in a line.

9. Wrap as per packet instructions (there will be step by step instructions with illustrations on the packet).

Repeat steps 3-9 for each roll. If not eating straight away, store rolls on a moistened paper towel (on a plate), with another moistened paper towel on top, cling wrap on top of the paper towel, and put it in the fridge. Eat within 24 hours.

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Copyright 2012 Sheri Thomson

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