salmon and avocado summer rolls

Fish

Salmon and avocado summer rolls

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

Food writer Uyen Luu shares her recipe for salmon and avocado summer rolls. These addictive Vietnamese rice paper rolls are stuffed with salmon, avo and fresh herbs, and served with a fiery peanut sauce for dipping.

Ingredients

160g rice vermicelli

1 yellow or red beetroot, peeled and cut into 5mm discs

1 tsp olive oil

200g skinless sustainable salmon or trout fillet

3 tbsp teriyaki sauce

8 x 22cm sheets rice paper (see Know-how)

2 ripe avocados, sliced

20cm piece cucumber, cut into batons

8 dill sprigs, finely chopped

8 coriander sprigs

16 mint leaves

½ tbsp extra-virgin olive oil

2 garlic cloves, finely chopped

1 bird’s eye chilli, finely chopped

2 tbsp peanut, cashew or almond butter (smooth or crunchy)

1½ tbsp fish sauce

1 tbsp maple syrup or honey

1 tbsp cider vinegar

2 tbsp roasted salted peanuts, roughly chopped

Directions

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