|
VIETNAMESE-STYLE
SALMON AND RICE PAPER ROLLS
1/2 small
carrot
1/2 small stick celery
1/4 small leek
1/3 cup bean sprouts
1/2 small Spanish onion, finely sliced
8 16cm-round sheets diced rice paper
8 small slices smoked salmon
1/4 cup sweet soy sauce
2 birdseye chilies, finely chopped
THAI DRESSING
1 birdseye chili, chopped
2 teaspoons grated fresh ginger
1 clove garlic, crushed
1 tablespoon finely chopped lemon grass
1 tablespoon chopped fresh coriander leaves
1 tablespoon chopped fresh mint leaves
1 teaspoon fish sauce
1 tablespoon light coconut milk
2 tablespoons lime juice
2 tablespoons water |
|
Cut carrot, celery
and leek into fine strays about 8 cm long.
Combine with bean sprouts, onion and 2 tablespoons
of the Thai dressing. Soak rice paper sheets
in cold water for 1 minute or until they feel
pliable, drain. Lay salmon slices on each sheet.
Lay vegetables along one side of each sheet.
Roll tightly to enclose the vegetables, tucking
in the ends as you roll. Serve with 2 dipping
sauces: remaining Thai dressing and combined
soy sauce and chilies.
Thai dressing:
Combine all ingredients in a blender, blend
until smooth.
Makes 8 rolls.
Per roll: 3.5g
fat, 129 calories.
[Simply
Lite Food, A Collection Of SimplyLite's Best
Recipes] |
