The Australian Women’s Weekly Food Magazine
SALMON RICE PAPER ROLLS
PREP + COOK TIME 25 MINUTES SERVES 2
4 x 22cm rice paper rounds
150g thinly sliced sashimi-grade
raw salmon
½ cup (40g) shredded green cabbage ½ medium (100g) thinly sliced
red capsicum
1 medium (120g) grated carrot
¼ cup loosely packed fresh
coriander leaves
¼ cup loosely packed fresh mint leaves ½ cup (40g) bean sprouts
50g sugar snap peas, blanched
and sliced
2 tablespoons chopped almonds 2 teaspoons chopped fresh
garlic chives
DIPPING SAUCE
1 tablespoon lime juice
1 teaspoon salt-reduced tamari 1 teaspoon finely grated fresh ginger 2 teaspoons grated palm sugar ½ seeded, finely chopped fresh
long red chilli
Dip the rice paper rounds in warm water until soft. Lift from water; place on a damp, clean tea towel. Divide salmon, cabbage, capsicum, carrot, coriander, mint, bean sprouts, sugar snap peas, almonds and garlic chives between rice papers, leaving a border at the base. Fold rice papers up from the base, then roll sideways, leaving the tops open. Serve rice paper rolls with dipping sauce.
DIPPING SAUCE
Combine all ingredients in a small bowl.