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
- 2 tablespoons tamari
- 1 teaspoon fish sauce
- 1 teaspoon sesame oil
- 1 teaspoon tahini
- 1 tablespoon lime juice
- 1/2 teaspoon lime rind
- 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.
- Fill a large mixing bowl with warm water.
- 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.
- Top with 2-3 carrot sticks, and 2-3 cucumber sticks.
- Layer with a piece of salmon and a couple of mint and coriander leaves.
- Fold each end in, and then roll to enclose filling.
- Repeat until you have made 10 rice paper rolls.
- To make the dipping sauce, combine the tamari, lime juice and zest, tahini and fish sauce in a jar and shake until combined.
- Enjoy x