13 Nov Alaska Pink Salmon Fresh Rolls
Packed with crisp veggies and a hint of spice, these fresh rolls are a perfect way to enjoy Alaska pink salmon.
Alaska Pink Salmon Fresh Rolls
Packed with crisp veggies and a hint of spice, these fresh rolls are a perfect way to enjoy Alaska pink salmon.
Ingredients
For the salmon mixture:
- 1 cup flaked canned pink salmon bones and skin removed
- 1 teaspoon Sriracha sauce
- 1 teaspoon oyster sauce
- ¾ teaspoon fresh lime juice
- 1 ½ tablespoons mayonnaise
For the dipping sauce:
- ½ cup sweet chili sauce
- 6 teaspoons fresh lime juice
For the rolls:
- 8 fresh mint leaves
- 6 sprigs cilantro stems discarded
- ½ cup shredded carrot
- ½ cup thinly sliced cabbage
- 1 cucumber cut into matchsticks
- ½ cup vermicelli rice noodles
- 4 sheets of rice paper
Instructions
Make the salmon mixture
- In a medium bowl, combine pink salmon, Sriracha sauce, oyster sauce, ¾ teaspoon lime juice, and mayonnaise. Set aside.
Make the dipping sauce
- Mix the sweet chili sauce with the remaining lime juice. Set aside.
Prepare the noodles
- Cook and chill the rice noodles according to the manufacturer’s instructions.
Set up your workspace
- Arrange all the herbs and cut vegetables on a tray for easy access.
- Fill a large bowl with water and prepare a clean work surface for rolling.
Assemble the rolls
- Quickly dip a sheet of rice paper into water and remove. The rice paper should be damp but not soaked.
- Place the rice paper on the work surface.
- Layer about half the mint, cilantro, carrot, cabbage, cucumber, and noodles on the bottom third of the rice paper, leaving space to roll. Avoid overfilling.
- Lift the edge closest to you and roll over the ingredients, tucking and compressing as you roll.
- Repeat with remaining ingredients.
Serve
- Serve the fresh rolls immediately with the dipping sauce.
Notes
Recipe courtesy of Ian Driscoll
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