Soft Spring Rolls With Smoked Salmon And Fresh Basil
Soft Spring Rolls With Smoked Salmon And Fresh Basil
Soft spring rolls are a pleasure to see and to eat and simple to make if you set up a small assembly line with all the components ready to roll up. The secret ingredient here is extra pairs of hands, to make the job interesting and fun.
Servings
6
Ingredients
- 1 cup rice-wine vinegar
- 1 scallion, minced
- 3 ounce thin dried rice noodles
- 4 shiitake mushroom caps, sliced
- 2 tablespoon soy sauce
- 12 round spring roll wrappers
- 2 cup thinly sliced smoked salmon
- 1 cucumber, cut into matchsticks (about 1 cup)
- 2 small carrots, cut into matchsticks (about 1 cup)
- 1 medium-sized avocado, peeled, seeded, and diced
- 1 cup basil leaves, chopped coarsely
- 1 cup cilantro, chopped
- 1/2 cup red onion, minced
- 1/2 cup plain peanuts, chopped coarsely
Directions
- Combine the ingredients in a small bowl and set aside.
- Submerge the rice noodles in a bowl of hot water until soft and clear, 8-10 minutes. Drain and cut the noodles into 2-inch pieces and set aside. Toss the mushrooms with the soy sauce in a small bowl and set aside.
- Submerge 1 spring roll wrapper in a shallow pan or bowl of warm water until softened, for about 30 seconds. Remove carefully, draining the water, and place on a work surface. Arrange some smoked salmon slices, cucumber, carrots, avocado, basil, cilantro, red onion, and peanuts in a log shape in the center of the wrapper.
- Lift the wrapper edge nearest to you and roll it away from you, up and over the fillings, tucking it in under them compressing everything gently into a cylinder shape, folding the ends to seal. Set the roll aside on a platter, seam-side down to dry. Repeat to make the remaining rolls.
- Serve the spring rolls whole or halved crosswise, with dipping sauce.