Salmon and Vegetable Rice Paper Rolls


Makes 10 rolls 


  • 350-400 grams salmon fillets, skin off
  • 1 Lebanese cucumber, cut into flat chopsticks
  • 1 carrot, peeled and chopped into flat chopsticks
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh coriander
  • 10 x 22 cm rice paper rolls

Dipping Sauce

  • 2 tablespoons tamari
  • 1 teaspoon fish sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon tahini
  • 1 tablespoon lime juice
  • 1/2 teaspoon lime rind


  1. Cook the salmon in a non-stick pan (no oil necessary) until brown on both sides, or until cooked as desired. Leave the salmon to stand for 5 minutes, then cut into strips.
  2. Fill a large mixing bowl with warm water.
  3. Dip one rice paper roll into the water gently, and allow to soften for 30 seconds. Gently lift the rice paper from the water and lay flat on a slightly damp, clean tea towel.
  4. Top with 2-3 carrot sticks, and 2-3 cucumber sticks.
  5. Layer with a piece of salmon and a couple of mint and coriander leaves.
  6. Fold each end in, and then roll to enclose filling.
  7. Repeat until you have made 10 rice paper rolls.
  8. To make the dipping sauce, combine the tamari, lime juice and zest, tahini and fish sauce in a jar and shake until combined.
  9. Enjoy x