On a roll with these rice paper gems
A DELICIOUS combination of smoked salmon, crunchy cabbage and radish slaw and a fresh mango sauce brings this recipe to life. A perfect meal for easy entertaining.
Rice papers are best made the day of eating although you can make them ahead of time and cover them with plastic wrap and store them in the fridge.
After soaking the rice papers in the water drain them off a little as too much water will make them sloppy and difficult to roll.
You can use almost anything to fill rice paper rolls, from leftover chicken to all kinds of fresh vegetables.
Traditionally, cooked rice vermicelli noodles are included for extra texture and bulk.
Another important inclusion is a range of fresh herbs. The most popular are Thai basil and mint.
Other dipping sauces are ideal for rice paper rolls, such as Nuoc Cham, the traditional sauce that accompanies rice paper rolls. Made from fish sauce, lime juice, palm sugar and sliced chilli, it is the perfect balance of sweet, salty and sour that works well with the herb-filled rolls.
Smoked salmon rice paper rolls with a radish slaw and mango, chilli dipping sauce
Serving Size: serves 4
INGREDIENTS: 8 large round rice paper sheets
200g packet or 16 slices of smoked salmon
4 red radishes, thinly sliced
¼ head of cabbage, thinly shredded
1 carrot, grated
¼ cup picked mint leaves
¼ cup coriander leaves
Snow pea sprouts for garnish
Mango and chilli dipping sauce - 2 cheeks of frozen mango - diced
3 tbs fresh lime juice
1/2 cup sweet chilli sauce
METHOD: Place the diced mango in a food processor and pulse until the mango is chopped but not puree.
Whisk in the lime juice and the sweet chilli sauce. You can add a little sugar if you want it sweeter. Set the sauce aside in the fridge.
Combine the cabbage, carrot and the herbs with two tablespoons of the mango sauce. Fill a wide shallow bowl with hot to warm water.
Place one of the rice paper sheets in the bowl, ensuring that it is covered with water.
Let it sit for about 30 seconds or until softened, then transfer to a clean board.
Lay a piece of mint on the rice paper about four centimetres from the edge closest to you and then lay three slices of the radish overlapping on top of each other on the mint; lay across the rice paper two slices of smoked salmon then top with a small amount of the salad.
Roll up the rice paper, fold the two sides of the rice paper over the filling and roll up with some of the snow pea sprouts. Repeat with the remaining rice paper sheets. Serve with the mango sauce on the side.
For a variation use shredded cooked chicken, sliced cooked beef or marinated tofu.
Any fresh vegetables are perfect in rice paper rolls as long as they are thinly shredded or sliced.