Recipe Instructions:
Ingredients
1.5 ounces Vermicelli Noodles (50 grams)
1.5 ounces Smoked Salmon (50 grams)
½ English Cucumber
1 Medium Avocado
Fresh Dill
Fresh Lemon juice only
4 Rice Paper Wrappers
Instructions
First, prep all the fillings: Cook noodles following the package instructions and drain the water. Cut smoked salmon into strips, finely slice cucumber and avocado. Roughly chop/tear fresh dill. Set aside.
Pour warm water into a pan/pot/skillet/baking sheet or anything that is wide enough to fit a rice paper you are using. Submerge the rice paper in the water and let it sit for a while (time will vary depending on the temperature of water, it can be somewhere from 4 seconds up to a a minute, so keep an eye on it).
Take out the rehydrated rice paper and place it onto a clean worktop (or a silicone mat) and place some of the noodles in the centre of the paper, in a row. Make sure to leave both left and right side free. Then add a few avocado slices, salmon sliced and cucumber slices. Sprinkle some fresh dill over and drizzle with lemon juice.
To wrap: Fold the left and right edge inside towards the filling. Then, lift the paper that is closer to you and fold it over the filling. Now, start rolling the roll making sure the filling is not very loose inside (please check the process photos, if in doubt). Repeat with the rest of the rolls.
Best served right away or within 3-4 hours!
Serve with sweet chili sauce, peanut sauce or any sauce you like.
Notes
Please take the quantities as a guide. You can adjust the quantity of each ingredient to your liking.
4 rolls can feed 2 people (2 rolls per person) as a light lunch or 4 as a snack.
The nutritional information are calculated for 1 roll.
For more tips, process photos and FAQ’s please read the full post above this recipe card.
I used 8-inch (20-cm) wrappers.
