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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.
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Prep. Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes

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