FLAKED SALMON RICE-PAPER ROLLS
INGREDIENTS 100g vermicelli noodles
16 round rice-paper wrappers
2 Tbsp sesame seeds
200g hot-smoked salmon fillet, flaked 1 red capsicum, thinly sliced ½ cucumber, deseeded and cut into matchsticks
¼ red cabbage, finely shredded
Small handful mint leaves
Small handful coriander leaves
MISO SESAME DRESSING 1 Tbsp miso paste
1 Tbsp sesame oil
2 Tbsp soy sauce
2 Tbsp rice wine vinegar 1 tsp lime juice
1 tsp sugar
1 Place noodles in a bowl and cover with boiling water. Allow to stand for 5 minutes while you prepare the vegetables. Drain and allow to cool.
2 In a small bowl, combine the miso sesame dressing ingredients and mix well until miso paste is dissolved. Add a little water to thin out the consistency. Taste and adjust as necessary.
3 Fill a shallow bowl with hot tap water. Take a rice-paper wrapper and submerge it in the water for 10-15 seconds. Remove it carefully (it’ll be floppy) and place it on a chopping board. Sprinkle with sesame seeds. Add the fillings – noodles, salmon, capsicum, cucumber, cabbage, mint and coriander. Fold the bottom half of the wrapper up and over the filling. Fold in the sides and then tightly roll it up to the top. Repeat with the remaining wrappers.
4 Serve with miso sesame dressing for dipping.
Recipes extracted with permission from Jess Daniell’s new cookbook My Underground Deli. RRP$49.95 from all good book stores.