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Vietnamese Spring Rolls: As featured on IRELAND AM with Edward Heyden

Tue, 16 August 2016

Vietnamese Spring Rolls: As featured on IRELAND AM with Edward Heyden

A fresh healthy starter, snack or lunch box option.

INGREDIENTS

· 2 80g pots of John West Infusion Salmon - Sweet Chilli

· 50g cooked and cooled vermicelli rice noodles (50g dried weight)

· 1 spring onion sliced into fine strips

· Half a cucumber peeled and sliced into fine strips

· 1 large carrot peeled and sliced into fine strips

· Handful of torn coriander and mint leaves

· 2 - 3 large outer leaves from a flat lettuce

· 12 rice papers

· 2 80g can of Infusion Salmon - Sweet Chilli

PREPARATION METHOD

Fill a large bowl with boiling water. Wait 5 minutes for it to cool a little and then immerse a rice paper for a few seconds until it begins to soften and curl. Use both hands to remove it out of the water and spread it evenly onto a clean plate. Fill the centre of the softened rice paper with a small piece of lettuce first. Lay the vermicelli noodles and salmon on top. Add a couple of strips of carrot, cucumber and spring onion and a few sprigs of coriander and mint.

To roll up your roll, first fold the top and bottom edges of the wrapper over the filling, then fold in the edges towards the centre and continue rolling the filled wrapper until it’s closed and tight.

Continue this process to make the rest of the rolls. You may need to change your hot water half way through. As you finish each roll place it on baking paper and cover with a damp tea towel.

Serve with extra chilli sauce or a simple soy and sesame oil dressing to dip into

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