Salmon Spring Rolls

Servings: 8 rolls

Preparation: 25 minutes

Cooking time: 10 minutes

SALMON SPRING ROLLS

Ingredients

• 1/2 package rice vermicelli, cooked according to package instructions
• 1 ripe mango, julienned
• 1 red pepper, julienned
• 125 ml (1/2 cup) snow peas, julienned
• 1/2 red onion, julienned
• 500 ml (2 cups) bean sprouts
• 45 ml (3 tbsp) sesame oil
• 30 ml (2 tbsp) soy sauce
• 1 lime, juice
• Hot sauce, to taste
• 8 rice papers
• 2 cooked salmon fillets (grilled, boiled or poached), crumbled
• 60 ml (4 tbsp) mayonnaise

Preparation

1. In a bowl, combine the drained rice noodles, mango, bell pepper, snow peas, red onion, and bean sprouts.
2. Add sesame oil, soy sauce, lime juice, a little hot sauce and mix.
3. In a bowl of warm water, soak a rice paper for a few seconds and place it on a work board.
4. Fill this rice paper with the prepared vermicelli and vegetable mixture, add flaked salmon and a drizzle of mayonnaise.
5. Fold in the sides and roll tightly like a spring roll.
6. Repeat this for each rice sheet.
7. Enjoy the spring rolls with the prepared peanut sauce.

EXPRESS PEANUT SAUCE

Yield: 250 ml (1 cup)

Preparation: 5 minutes

Ingredients

• 60 ml (4 tbsp) peanut butter
• 30 ml (2 tbsp) rice vinegar
• 15 ml (1 tbsp) hoisin sauce
• 15 ml (1 tbsp) Sambal Oelek (or to taste)
• 125 ml (1/2 cup) coconut milk

Preparation

1. In a bowl, mix the peanut butter, rice vinegar, hoisin sauce and Sambal Oelek.
2. Using a whisk, gradually incorporate the coconut milk until you obtain a smooth and creamy texture.
3. Adjust the intensity with a little more Sambal Oelek, if desired.