Sashimi vegetable rice-paper rolls

Sashimi vegetable rice-paper rolls


If salmon fillets are unavailable, you can use a 415g can of red salmon, drained well, flaked.

The ingredient of Sashimi vegetable rice-paper rolls

  1. 1 carrot, peeled, coarsely grated
  2. 1 small red capsicum, halved, deseeded, thinly sliced
  3. 3 green shallots, ends trimmed, thinly sliced diagonally
  4. 1 bunch coriander, leaves picked, washed, dried, coarsely chopped
  5. 8 round (21cm-diameter) rice-paper sheets
  6. 80g baby Asian greens
  7. 2 (about 400g) salmon fillets, thinly sliced
  8. 2 tablespoons fresh lime juice
  9. 1 tablespoon sweet chilli sauce
  10. 1 teaspoon fish sauce
  11. Lime wedges, to serve

The instruction how to make Sashimi vegetable rice-paper rolls

  1. Place the carrot, capsicum, green shallot and coriander in a large bowl and gently toss to combine.
  2. Soak a rice-paper sheet in a dish of warm water for 45 seconds or until soft and pliable (dont soak the sheet for too long or it will tear). Drain on paper towel and transfer to a clean work surface. Place a few baby Asian greens, a little carrot mixture and some salmon along the centre of the sheet. Fold in the ends and roll up tightly to enclose the filling and form a cigar shape. Cut in half diagonally and place on a serving plate. Repeat with remaining rice-paper sheets, baby Asian greens, carrot mixture and salmon.
  3. Combine the lime juice, sweet chilli sauce and fish sauce in a small serving bowl. Serve rice-paper rolls immediately with dipping sauce and lime wedges.

Nutritions of Sashimi vegetable rice-paper rolls

calories: 3 grams fat
calories: 1 grams saturated fat
calories: 29 grams carbohydrates
calories: 23 grams protein
calories: NutritionInformation

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