DifficultyIntermediate

When it is the middle of summer and the house is hot, if you are anything like me, you are looking for those great no cook recipe ideas. The first time I saw these Spring Roll Rice Wrappers at a local store I got really excited. I was inspired by the recipe right on the back of the package to create my own version. I grew up eating smoked salmon. My father, an avid fisherman and bush pilot made the absolute best smoked salmon from local wild Vancouver Island Salmon. Being the baby in the family my Dad always kind of spoiled me. Knowing how much I adored his smoked salmon, after I moved away from home he always made sure he made me loads for when I came home to visit. The Peanut Sauce is very versatile as not only a dipping sauce for the rolls but also for Noodle dishes or as a sauce for rice. I used Swiss chard, garlic, mint and chives from my garden making them ever so fresh and vibrant. These make the perfect appetizer or light summer meal. For those who are allergic to peanuts please check out my plum sauce recipe as it is a excellent alternative.

Yields3 Servings
Prep Time40 minsCook Time10 minsTotal Time50 mins

 ½ lb Smoked Wild Salmon, broken into small chunks
 ½ lb Cooked Bean Thread (Rice Vermicelli) noodles
 1 Small Bunch of Swiss chard Leaves
 ½ cup Chopped Mint Leaves
 ½ Julienned Cucumber
 Chives for tying each wrap
Peanut Sauce
 ¼ cup Water
 1 Knob(1 inch/2.5 cm) Fresh Ginger, halved
 2 Cloves Garlic, peeled and halved

1

For the Peanut Sauce place all of the ingredients in a high powered blender and whir until you have a smooth sauce.

2

Dip rice wrapper in hot water and remove quickly. Spread flat on a plate. Place 1 piece of a Swiss chard leaf on the middle of the wrapper. Top with the cucumber, then a little of the bean thread noodles and mint and then the smoked salmon.

3

Roll the ingredients tightly in the wrapper according to the pictures on the back of the rice wrapper package. Gently tie each roll in the middle by tying the chive like a ribbon around the roll.

Ingredients

 ½ lb Smoked Wild Salmon, broken into small chunks
 ½ lb Cooked Bean Thread (Rice Vermicelli) noodles
 1 Small Bunch of Swiss chard Leaves
 ½ cup Chopped Mint Leaves
 ½ Julienned Cucumber
 Chives for tying each wrap
Peanut Sauce
 ¼ cup Water
 1 Knob(1 inch/2.5 cm) Fresh Ginger, halved
 2 Cloves Garlic, peeled and halved

Directions

1

For the Peanut Sauce place all of the ingredients in a high powered blender and whir until you have a smooth sauce.

2

Dip rice wrapper in hot water and remove quickly. Spread flat on a plate. Place 1 piece of a Swiss chard leaf on the middle of the wrapper. Top with the cucumber, then a little of the bean thread noodles and mint and then the smoked salmon.

3

Roll the ingredients tightly in the wrapper according to the pictures on the back of the rice wrapper package. Gently tie each roll in the middle by tying the chive like a ribbon around the roll.

Vietnamese Smoked Salmon Summer Rolls