Smoked salmon along with vermicelli noodles, vegetables and herbs are wrapped in Vietnamese rice paper
I think I’ve mentioned somewhere before in my post long time ago that I never really cared for cooked salmon, though I would eat it because I considered myself a “fish” person. I, however, love raw salmon and smoked salmon. I had plenty of Vietnamese banh thrang (rice rolls) but I didn’t have all the ingredients needed to assemble some goi cuon.
But I had been stocking up on smoked salmon from Aldi lately and put the two together I was beyond happy. I’m always a big fan of Vietnamese fresh spring rolls anyways. So refreshing and bursting with flavor when you dip in the dipping sauce!
Smoked Salmon Fresh Spring Rolls
- 4 to 6 oz of slices of smoked salmon
- 8 to 10 oz dried vermicelli noodles
- 12 8-inch rice papers
- 12 lettuce leaves
- 3-4 stalks of chives cut into 12 thin slivers
- Small bunch of fresh basil leaves
- Small bunch of fresh mint leaves
- ¼ cup fish sauce
- ¼ cup warm water
- Juice of 1/2 lime
- 2 Tbsp or more of sugar
- 1 small clove garlic minced
- 1 Tbsp chopped roasted peanuts
- Mix all the ingredients for dipping sauce together and stir until the sugar dissolves. It can be kept in the refrigerator for up to 1 week max
- Bring the water back to a boil. Drop in the soaked vermicelli, cook for 2 minutes, or until soft, and drain. Refresh with cold water, drain, and set aside
- Place a large bowl of warm water by your work area. Moisten a tea towel or cotton cloth thoroughly with water and lay it flat on the work surface. I didn't do this, but it is actually easier if you have a damp towel underneath as the rice paper won't be sticking to the plate. Working with 1 rice paper at a time, immerse the rice paper in the water. It will soften in less than 30 seconds. Lift it out and place it flat on the wet cloth
- Lay 1 piece of fresh lettuce, basil, and mints on the lower portion of the wrap. Place a small handful of noodles on top of the lettuce, spreading them in a line across the lettuce. Place 1 slice of smoked salmon next to the lettuce. Fold both sides up. Place 1 sliver of chive in the middle then fold the bottom portion of the wrapper up and continue to roll up and gently tuck in as you roll up so that the roll is tight and nice
- Cover with a damp cloth or with plastic wrap, then repeat with the remaining rolls. Serve immediately, or set aside for up to 2 hours, covered with the damp cloth and plastic wrap to prevent the wrappers from drying out at room temperature. Serve on a platter or on individual plates, whole or cut crosswise in half
- Use a small spoon to drizzle on the sauce as you eat mouthful by mouthful
Beautiful – they look amazing! I love that the sauce has some crunch from the chopped peanuts. Great idea to add smoked salmon to the spring rolls. Pinned!
Thank you Milena. Yes. I love those peanuts in the sauce. Contrast of texture. Thank you for stopping by!
This looks like the perfect dish! Yum!