Salmon Rice Paper Rolls
Ingredients
2 Tassal Tasmanian Hot Smoked salmon portions
16 rice paper wraps
50g snow pea shoots
1 cucumber, sliced into thin sticks
1 red capsicum, sliced thinly
½ bunch fresh coriander leaves
½ bunch fresh mint leaves
1 cup ginger & chilli sauce
Method
Remove the skin from the hot smoked salmon portions and slice lengthways into thin strips. Fill a large bowl with cold water and place 4 of the rice paper wrappers in to soften for 3 - 4 minutes. When the wrapper is soft place it carefully onto a damp tea towel. Place a few snow pea shoots and 2 - 3 pieces of cucumber in the centre of the wrap with 1 piece of capsicum, 2 slices of salmon and a few coriander & mint leaves. Fold the base of the rice wrapper up towards the centre and roll to enclose the filling leaving the top exposed. Repeat with remaining filling and wrappers. Serve rolls chilled with the chilli & ginger dipping sauce.
