Vietnamese Summer Rolls with Smoked Salmon and Mango
Makes 12
Ingredients
- Dipping Sauce
- ½ Cup fresh lime juice
- 3 Tablespoons Nước Chấm fish sauce
- 3 Tablespoons sugar
- 2 Fresh red Thai chiles or 1 red jalapeño or Fresno chile, thinly sliced
- Summer Rolls
- 4 Ounces bean thread noodles (cellophane or transparent noodles)
- 128'-9' Rice paper round
- 10 Ounces Smoked Salmon, separated
- 1 Ripe, mango, peeled and sliced thin
- 1 Cup fresh basil leaves
- 1 Cup fresh cilantro leaves plus 1 tablespoon chopped
- 1 Cup fresh mint leaves
- 1 Cup English hothouse cucumber, cut into matchstick-size pieces
- 1 Cup carrot, cut into matchstick-size pieces
- 12 Small green or red lettuce leaves
Shopping List
- Lime
- Nước Chấm fish sauce
- Red Thai chiles
- Bean thread noodles
- 128'-9' Rice paper round
- Smoked Salmon
- Mango
- Basil leaves
- Cilantro leaves
- Mint leaves
- English hothouse cucumber
- Carrot
- Green lettuce leaves
Instructions
- Dipping Sauce: Mix all ingredients in a medium bowl. DO AHEAD. Can be made 1 day ahead. Cover and chill.
- For Summer Rolls: Put noodles in a large bowl. Pour enough hot water over to cover; let stand until softened, about 10 minutes. Drain. Transfer to a large bowl of ice water to cool; drain and set aside.
- Fill a pie plate with warm water. Working with 1 rice paper round at a time, soak rice paper in water, turning occasionally, until just pliable but not limp, about 30 seconds. Transfer to a work surface. Arrange 2 slices of smoked salmon, add sliced mango, then top with some leaves of each herb, cucumber, and carrot. Arrange a small handful of noodles over. Place 1 lettuce leaf over, torn or folded to fit. Fold bottom of rice paper over filling, then fold in ends and roll like a burrito into a tight cylinder. Transfer roll, seam side down, to a platter. Repeat to make 11 more rolls. Cover with a damp kitchen towel and refrigerate.
- To serve, cut rolls in half on diagonal. Add chopped cilantro to dipping sauce.