Alaska Pink Salmon Fresh Rolls
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 rolls
Ingredients
- 1 cup flaked canned pink salmon, bones and skin removed
- 1 teaspoon Sriracha sauce
- 1 teaspoon oyster sauce
- 6 ¾ teaspoons fresh lime juice, divided
- 1 ½ tablespoons mayonnaise
- 1/2 cup sweet chili sauce
- 8 fresh mint leaves
- 6 sprigs cilantro, stems discarded
- 1/2 cup shredded carrot
- 1/2 cup thinly sliced cabbage
- 1 cucumber, cut into matchsticks
- 1/2 cup vermicelli rice noodles
- 4 sheets of rice paper
Preparation
-
Step 1 Make the salmon mixture
In a medium bowl, mix pink salmon, Sriracha sauce, oyster sauce, ¾ teaspoons lime juice, and mayonnaise and set aside.
-
Step 2 Make the dipping sauce
Combine the sweet chili sauce with the remaining lime juice and set aside.
-
Step 3 Prepare the noodles
Cook and chill your rice noodles according to the manufacturer’s directions for best results.
-
Step 4 Set up your workspace
Arrange all your picked herbs and cut veggies on a tray for easier use when making the rolls. Fill a large bowl with water and create a clean work surface.
-
Step 5 Assemble the rolls and serve
Quickly dip a sheet of rice paper into the water and remove it. Make sure the entire rice paper is damp but not soaked. Place the rice paper on a clean work surface. Layer about half the mint, cilantro, carrot, cabbage, cucumber, and noodles on the bottom third of the rice paper to leave room for rolling, being careful not to overfill. Lift the edge of the wrapper closest to you and roll it up and over the ingredients, tucking and compressing all of the ingredients as you roll. Repeat with remaining ingredients. Serve with the dipping sauce.
