I have to tell you, I dare you not to want to make these again and again after tasting them for the first time! They are so more-ish and I made them the very next day as I couldn’t get enough of them!
It all started because I’d over ordered on the salmon and had eight fillets to use up instead of the normal four! I racked my brain to come up with something creative. I had seen rice paper sushi rolls and thought why not do the same, but with cooked food instead?
So this recipe was born – really simple and so so good for you. It’s up to you how spicy you make it – for example, I sometimes put chopped chilli in the rice paper parcel before steaming it for an extra kick!
I learnt on my first attempt at making these, that you need to liberally use oil spray before laying the rice paper on the prep surface, or you will assemble all your ingredients before finding that the paper has stuck to the surface and the only way it comes off is in small pieces!
The same goes with oil spraying the steamer – I spray some greaseproof paper with oil, put that inside the steamer and then lay my fish parcels on top. That’s the method that seems to work best for me
Anyway, I hope you really enjoy eating these parcels of joy – and please do let me know what you think in the comments!
Much love
Anusha x
Rice paper salmon rolls with oodles of veg!
Ingredients
- 12 pieces Vietnamese rice paper
- 2 leaves Chinese leaf finely chopped
- 1/2 carrot finely chopped
- 2 baby corn finely sliced
- 1 large mushroom finely sliced (use 2-3 small if you don't have large ones|)
- 1 spring onion finely slived
- 2-3 springs coriander
- 4 tsps soy sauce
- 4 tsps rice wine
- 4 fillets salmon skin removed
- garlic and ginger finely chopped
- 1 onion finely chopped and deep fried (garnish)
- soy sauce for dipping
For the sriracha mayonnaise
- 3 tbsp mayonnaise
- 1-2 tbsp sriracha sauce or more if required
Instructions
- Spray a clean surface with some oil or use a paper towel dipped in oil to rub over your prep area.
- Take 3 pieces of the rice paper and run under a lukewarm tap. Then arrange on the oiled surface so that they are overlapping. This diagram shows the shape of the paper – however, you will need to run the paper under tap water before arranging like this.
- Place a quarter of the chopped Chinese leaf into the middle of the three papers in a rectangle (you will be laying your salmon fillet on top of this, so the area used should be similar to that of your fillet)
- Now place your carrot pieces on top of the Chinese leaf. Follow this by placing the salmon filet on top of the carrots.
- Spray the salmon with a little oil and then rub a little ginger and garlic over it
- Add the rest of the vegetables by arranging carefully on top of the salmon.
- Finish with the spring onions and the coriander
- Once all the vegetables have been added, take a 1 tsp of soy sauce and rice wine and drizzle over the top of the salmon
- Your salmon is now ready to wrap. Take the left and the right sides of the rice paper, in turn and fold into the centre, covering your salmon.
- Now starting with the rice paper nearest to you, first fold it over the salmon and then start to wrap/roll the salmon up in the paper until all paper has been rolled.
- Spray the parcel in oil and place into an oiled bamboo steamer (or a metal one if you don't have a bamboo one)
- Repeat with the other 3 portions of salmon
- Now as my bamboo steamer is two tier, I place two in each part so that they are not stuffed in. They need to have room around them for the steam to circulate and cook them evenly.
- Place the steamer over a pan of boiling water and leave for around 9-10 minutes or longer if you like your salmon completely cooked. (I like mine just cooked)
- While the parcels are in the steamer, make your sriracha mayonnaise. Put the mayonnaise in a bowl and add the sriracha sauce and mix well together. That's it! You can add some chilli oil and/or a dash of rice vinegar to cut through the richness if required.
- Once the parcels are ready, transfer to your serving dish and enjoy with a drizzle of the sriracha mayonnaise, some crispy onions and some soy dipping sauce.Totally yum!
